Pineapple-Lime Cranberry Sauce

By KathieC

Country Home, November 2008

Ingredients

• 1 12-oz . pkg. fresh or frozen cranberries
• 1 8-oz . can pineapple tidbits (juice-pack), undrained
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/3 cup water
• 1 fresh jalapeño pepper, seeded and finely chopped*
• 2 tsp. finely shredded lime peel
• 1/8 tsp. ground nutmeg or cinnamon

Preparation

Step 1

In a large skillet combine cranberries, undrained pineapple, sugars, water, jalapeño pepper, lime peel, and nutmeg. Bring to boiling over
medium heat, stirring to dissolve sugar.

Boil gently, uncovered, for about 15 minutes or until mixture thickens, stirring occasionally. (Sauce will continue to thicken as it cools.)

Remove from heat and cool to room temperature, about 45 minutes. Serve at room temperature or chilled. Store in an airtight container in refrigerator up to 1 week.