2 bags cranberries (24 oz)
1 whole fresh pineapple – pureed
2 tbsp lemon juice
1 cup freshly squeeze orange juice
1 tablespoon honey
Split cranberries in half. Puree 12 oz until smooth.
In a large saucepan combine cranberries (whole and pureed), 1/4 cup water, lemon juice, orange juice, pineapple puree, and honey.
Bring to a boil. Stir often and break up large pieces. Reduce to medium simmer and still often until all berries have popped and the sauce begins to gelatinize. Continue to cook on low simmer.
If too thick, add in additional water, a teaspoon at a time. Remove from heat and cook before serving. Sauce will thicken as it cools.