Cranberry Pineapple Amaretto Sauce
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 54.4
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 0.2 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 1.2 g
- Protein: 0.1 g
IntroductionThis is probably my favorite cranberry sauce. It relies on the pineapple and amaretto for most of its sweetness. The sugar is cut by more than half of a traditional recipe. This is probably my favorite cranberry sauce. It relies on the pineapple and amaretto for most of its sweetness. The sugar is cut by more than half of a traditional recipe.
24 oz Cranberries, Fresh
13 1/2 oz Pineapple, fresh
7/8 cup Granulated Sugar (14 tablespoons)
1 oz serving Amaretto,
I have also made cranberry-mandrin orange and cranberry-apple. In these recipes, the sugar may need to be adjusted. I like both of them, but the pineapple version is still my favorite.
So how does this stack up (per 1/4 cup serving) with store-bought canned whole berry sauce? Store-bought = 110 calories, 22 grams of sugar, and 25 carbs. This recipe = 55 calories, 10 grams of sugars, and 13 carbs.
2. WHILE the water is coming to a boil, put the fresh pineapple in a food processor and chop it into small pieces. You can puree it if you wish, but I like a bit of the pulp in my sauce.
3. ONCE the water boils add the cranberry, pineapple, and sugar. Stir and cook the sauce for 10 minutes on medium heat. Do not cover the sauce. It will boil over almost any size pot.
4. WHEN the sauce is cooked, add the Amaretto. Remove from heat. Stir and allow to cool to room temperature.
5. REFRIGERATE the sauce until ready to serve, but at least a few hours.
Serving Size: Make Twenty-Four 1/4 cup servings