‘Cause when you’re making a million things for one meal, you need a little simple thrown in there!
The cranberry sauce at my childhood Thanksgiving table was probably the strangest thing my family ate, in comparison to our normal fare. Having hippies for parents meant that we hardly ever ate food that came from cans, and our sugar consumption was almost nil. Our cranberry sauce, however, was totally off the rails: Canned cranberries, canned pineapple, canned mandarin oranges, diced granny smith apples, and walnuts. By the way, it was freaking delicious. I could eat it by the bowlful.
I’m tempted each year to go all out and make it the way I remember, but decided to keep it simple, tart, and limited to one can.
Two Ingredient Cranberry Sauce
12 ounces of fresh cranberries
1 14 ounce can diced pineapple
- Put the cranberries and pineapple in a medium sauce pan over medium high heat. Bring to a simmer.
- Turn the heat down to low, cover, and cook until all of the cranberries have popped, and the contents of the pan has turned into a chunky sauce.
- If you’d like the sauce smooth, or at least an even consistency: Transfer to a food processor and pulse a few times to get an even consistency, or use a stick blender. If you like it chunky, leave it as is.
- Serve cold or room temperature.