Not Your Granny's Crannies

I LOVE cranberry sauce, and I'm not talking that jelly stuff out of the can (though I have been known to eat it straight out of the can. . . but that's a whole other story). A few years ago we were planning a small family Thanksgiving and while deciding on a menu, I mentioned cranberry sauce.  All I got were groans from the other contributors. It was a consensus, we didn't want canned, and we didn't want celery, and, well, we just simply weren't into traditional.

That's when Super-Mom (that's me) pulled out this very unique, and simple to make, cranberry sauce. . . The idea was met with reluctance (they weren't really worried. . . ), but once we were sitting down to eat and everyone put a little on their turkey and ham, well, it was an all around hit - and the 'little' became a whole lot.

Kicky Cranberry Salsa

12 oz fresh or frozen cranberries
8 oz pineapple tidbits (in juice) undrained
1 fresh jalapeno pepper, seeded and finely chopped
1/2 cup white sugar
1/2 cup dark brown sugar
1/3 cup water
2 tsp shredded lime peel
1/8 tsp. cinnamon

In a large skillet or saucepan, combine all ingredients. 

Bring to boil over medium heat, stirring often. 

Boil gently, uncovered, for about 15 minutes or until mixture thickens, stirring occassionally.

The sauce will continue to thicken as it cools.

You can serve this sauce at room temperature or chilled - your choice!

This will keep in an airtight container for up to 10 days.

Two notes - I had no fresh limes in the house for the lime peel, but I did have dehydrated lime peel that I reconstituted in the 1/3 cup water needed for the recipe.  I just was sure to use warm water and let it sit for a few minutes before using.

Also - I know I usually have a photo or two of the tasty food 'plated' as part of meal.  For whatever reason - this just could never seem to happen with this sauce. . . Seriously, the camera and this cranberry concoction on a plate just never seemed to coincide.  One of these days, though. . . one of these days!

I LOVE kicky cranberry salsa by itself, on turkey, beside ham, with smoked chicken, or even grilled steak.  Try it with some leftover turkey, on whole wheat with swiss cheese.  YUMMMMMMM!!!!!  It's NOT spicy like a 'traditional' salsa (be sure to remove those jalepeno seeds!), but it does have a kick that's mellowed out by the sweet of the pineapple and sugars, and in combination it all compliments the sweet tang of the cranberries perfectly:-)

Have a Kicky kind of day ~

Robin Z