Submitted by Jan Lehmkuhl, Ash Grove, Mo.
INGREDIENTS:
1 16-ounce can pineapple tidbits with juice
1 C white sugar
3 1/2 C cranberries fresh or frozen
DIRECTIONS:
Drain juice from the canned pineapple and reserve in measuring cup. Fill the cup with water to equal 1 cup. Stir pineapple juice mixture and sugar into saucepan. Stir constantly while boiling. Add cranberries and return to boil. Reduce heat to low and simmer until cranberries burst, about 10 minutes. Mix pineapple tidbits into cranberry mixture. Cool to room temperature and chill before serving. Note: This is excellent with turkey, chicken, ham or meatloaf. Purchase cranberries when available at holiday time and freeze so you can enjoy this recipe all year long.
