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Friday, November 18, 2011

My favorite cranberry sauce recipe.

Cranberry Pineapple Mold

1 lb (4 cups) fresh cranberries
¾ cup water
2 cups sugar
¼ tsp cinnamon
¼ tsp allspice
1 can (8 oz) crushed pineapple

Wash & clean cranberries

In heavy saucepan, combine all ingredients and bring to a boil over high heat.

Reduce heat to moderate boil; cook stirring constantly for 10-12 minutes until thick.

Pour into 4 cup mold rinsed with cold water and refrigerate for at least 4 hours.

To release from mold, run a thin knife around edge, dip bottom of mold briefly in hot water and invert over a serving plate.

I use my wreath shaped Tupperware mold and fill the center with crushed pineapple. Enjoy!

Thursday, November 17, 2011