2 small Granny Smith apples—peeled, cored, and cut
1/2 pound chopped fresh pineapple (1 1/4 cups)
Calories from fat 9%
Sat fat 1g
How to Make It
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.
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.
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