Holiday Cranberry Sauce
Ditch the canned stuff! This fresh, homemade cranberry salad transforms ordinary into extraordinary, with juicy cranberries, bright pineapple, and the perfect crunch from celery and walnuts—a true holiday upgrade
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 8 (2-ounce) servings 1x
- Category: Side, Holiday
- Method: Stovetop
- Cuisine: American
Ingredients
Units
Scale
- 12 ounces fresh Cranberries
- 3 ounce Raspberry Jell-O package
- 1 cup crushed pineapple, drained (reserve juice)
- 1/2 cup granulated sugar
- 1/2 cup chopped walnuts (optional)
- 1/2 cup diced celery
- 1/4 teaspoon Kosher salt
Instructions
- Drain the pineapple over a medium sized mixing bowl using a colander or sieve. Place the pineapple juice in a measuring cup and add water to make 2 cups.
- Rinse the cranberries under cold water and place in a 3-quart saucepan. Add the pineapple juice and water, the sugar, and the salt. Bring to a boil over medium-high heat, then reduce heat to a simmer. Cook until berries begin to pop. (You may wish to cover with a splatter shield to avoid a mess on the stovetop).
- When the berries begin to pop, stir in the jello mix using a wooden spoon. Use the spoon to gentle press the berries against the side of the pan. Continue to cook, stirring occasionally until the majority of the berries are popped – about 12 minutes.
- Add the celery, pineapple and the nuts. Stir to combine.
- Transfer the cranberry sauce to a serving bowl. Refrigerate at least four hours. If storing overnight, cover with plastic wrap after the cranberry sauce has cooled.
Find it online: https://foodienoise.com/cranberry-sauce/