Shared by Jessica S.
1 12-oz package Fresh cranberries
1 can Crushed pineapple
½ cup Sugar
1. Rinse and clean the cranberries, then coarsely chop them in a food processor. Set aside in a large mixing bowl.
2. Squeeze all of the liquid out of the crushed pineapple and add to the chopped cranberries.
3. Add the sugar to the cranberries and pineapple, and mix well. The recipe can easily be doubled or tripled. It’s best when made a week ahead.
CRANBERRIES—A TRUE AMERICAN TRADITION
Cranberries thrived in North America before the Pilgrims arrived. Native Americans ate them as fresh fruit, dried the fruit and formed them into cakes to store, and made tea out of the leaves. The berries, which are very high in antioxidants, were also used for an assortment of medicinal purposes.