- At my house, cranberry sauce for the Thanksgiving buffet is merely an afterthought. Not being a big cranberry fan, I usually open a can of the jellied stuff and cut it with a pumpkin cookie cutter. It usually goes down the garbage disposal at the end of the day.
Today I found a recipe for “”Last minute cranberry sauce” and I’m hoping I can fool my family into thinking I made it from scratch. It got rave reviews from readers on the Food Network Blog.
- I may try adding a bit of jalapeno peppers, maybe not.
- 1 (16 ounce) can whole berry cranberry sauce
- 1 (8 ounce) can crushed pineapple, drained
- 1/4 teaspoon apple pie spice (if you don’t have it, mix cinnamon, nutmeg and ginger)
- 1 pinch ground cloves
- 1/4 cup chopped pecans
In a bowl, combine the cranberry sauce, pineapple, apple pie spice and cloves.
Voila. Cranberry sauce. At least it’ll be something red to go on a table which is overwhelmingly orange this year…since I’m serving roasted sweet potatoes, pumpkin cheese grits, marinated carrot salad (we call them “copper pennies”.) Seems each year I have a color theme – accidental, I assure you. Last year it was decidedly beige.