- 2 pounds fresh or frozen cranberries
- 3 cups sugar
- 2 cups finely chopped fresh pineapple (8 ounces)
- 1 tablespoon finely grated orange zest
- 1 tablespoon fresh lemon juice
- Kosher salt
- Shaved celery, snipped chives and chopped toasted walnuts, for garnish
How to make this recipe
- Line a 1 1/2-quart glass bowl or mold with plastic wrap, allowing 4 inches of overhang all around.
- Reserve 1/4 cup of the cranberries for garnish. In a large saucepan, combine the rest of the cranberries with the sugar, pineapple, orange zest, lemon juice and 1/2 cup of water and bring to a boil. Cook over moderately low heat, stirring frequently, until the cranberries are broken down and the mixture is thick, 30 to 35 minutes. Season the sauce with salt and pepper.
- Scrape the sauce into the prepared bowl and let cool for 30 minutes. Cover with the overhanging plastic. Refrigerate until chilled and set, at least 3 hours or overnight.
- Peel back the plastic and carefully invert the cranberry mold onto a plate; remove the plastic wrap. Garnish with the reserved cranberries, shaved celery, snipped chives and chopped walnuts and serve cold.
The molded cranberry sauce can be refrigerated for up to 3 days.