Rating: 3 stars
75 Ratings
  • 5 star values: 16
  • 4 star values: 10
  • 3 star values: 20
  • 2 star values: 22
  • 1 star values: 7
Kate Merker

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Credit: Kate Merker

Recipe Summary test

hands-on:
10 mins
total:
2 hrs 25 mins
Yield:
Makes about 4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt the butter in a saucepan over medium heat. Add the ginger and cook, stirring, for 2 minutes. Stir in the cranberries, orange juice, sugar, and preserves. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes.

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  • Remove the sauce from the heat and stir in the apples and pineapple. Let cool to room temperature.

  • Transfer to a serving bowl, cover with plastic, and refrigerate until chilled, about 2 hours.

Nutrition Facts

195 calories; calories from fat 9%; fat 2g; saturated fat 1g; cholesterol 4mg; sodium 2mg; carbohydrates 45g; fiber 3g; sugars 34g; protein 1g.
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