Fresh cranberries cooked with sugar, pineapple, ginger, mustard and mint! 

Serves 6

14 oz. pkg. fresh cranberries, washed and drained

1 c. water

½ c. light brown sugar

¼ c. white sugar

1 sm. can pineapple rings, including liquid, cut into tiny triangles/wedges

¼ t. ground allspice

1 t. powdered ginger

2 T. prepared yellow mustard

1 t. finely crushed dried mint

dash salt

Combine all ingredients in saucepan. Bring to boil, then reduce heat to a soft boil and cook 20 minutes, stirring occasionally. Remove from heat and chill in the refrigerator till it reaches room temperature.

Notes: The mustard and mint make this cranberry sauce special!



Published by Sharon Lee Davies-Tight, artist, writer, chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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