I prepare this cranberry sauce every Thanksgiving. When my sister and her family visit I omit the additional fruits and add chopped jalapeno peppers and culandro/recito. Other times, I boil cranberries with a whole cinnamon stick and cloves for a savory flavor. You’re welcome to put your own “twist” on this traditional condiment. As long as you’re not opening a can, any twist will work well. This is a great “make ahead” condiment! Make this two-three days prior to serving and save yourself the time on Thanksgiving.
2 cups white sugar
2 cups water
2- 1lb bags of fresh cranberries , rinsed and sorted (discard soft or bruised cranberries)
juice of 1 orange (approximately 1/2 cup orange juice)
1/4 teaspoon lemon zest
1/4 teaspoon orange zest
2 cups mandarin orange segments (2 14oz cans), drained
2 cups crushed pineapple (2 14 oz cans)
2 jars maraschino cherries, stems removed and syrup reserved (32 oz)
Yields 5 cups of sauce
In large stock pot, bring 2 cups of water, 2 cups of sugar, lemon zest, orange zest, and maraschino cherry syrup to a boil.
Once boiling, add cranberries and stir. Boil cranberries for 10 minutes on medium-high temperature.
Reduce temperature to medium, add juice of orange, mandarin orange segments, crushed pineapple, and maraschino cherries.
Stir and mash mixture using the backside of your spoon. Bring to boil on medium-high for an additional 10 minutes. Stir again.
Remove pot from stove eye. Cool on stove for 20-30 minutes.
Pour by the cup full into your preferred container. Chill in refrigerator for at least 1 hour. Serve.