Mikkel Vang
Hands-On Time
10 Mins
Total Time
2 Hours 25 Mins
Yield
Makes about 4 cups

How to Make It

Step 1

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.

Step 2

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

Step 3

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

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