We like to serve homemade cranberry sauce with turkey. We prefer the flavor and texture to any canned product. This can be prepared up to a week before it will be needed and stored in the refrigerator.
1 12-oz bag of fresh cranberries
1 medium orange, diced with the skin on
1 small can of crushed pineapple
1 C sugar (diabetics may substitute equivalent artificial sweetener)
1 C water
½ C rum
¼ C cornstarch, dissolved in ½ C water
½ t cinnamon
Dash of ground clove
Salt to taste
1 jalapeno pepper, seeds removed and finely minced (optional)
Combine the water, sugar and rum in a medium saucepan over medium-high heat. Stir to dissolve sugar. Add the cranberries, orange, pineapple (including the liquid in the can), and jalapeno. Mix well. When the cranberries have popped, add the cinnamon, clove and salt. Mix well. Add the cornstarch, then bring to a boil, stirring until the white haze caused by the cornstarch dissipates. Remove from heat.