Ingredients Jump to Instructions ↓

  1. 1 small (about 3 pounds)

  2. ripe pineapple

  3. 1 cup(s) sugar

  4. 2 stick(s) cinnamon

  5. 1 bag(s) (12-ounce)

  6. 3 cups

  7. 1/3 cup(s) dark raisins

  8. 1/4 cup(s) dark Jamaican rum

Instructions Jump to Ingredients ↑

  1. Prepare pineapple: Cut crown and stem ends from pineapple; cut off rind. Slice pineapple lengthwise into quarters; remove core from each quarter. Cut each quarter into 1/2-inch chunks. You will need 3 cups pineapple chunks; cover and refrigerate any additional pineapple for another use.

  2. In 4-quart saucepan, heat sugar, cinnamon, and 1/2 cup water over high heat 9 to 11 minutes or until melted and amber in color, swirling pan occasionally. Add cranberries, raisins, rum, and pineapple (mixture will stiffen and clump); heat until caramel melts and mixture boils, stirring occasionally. Reduce heat to medium-low and cook, uncovered, 12 minutes or until most cranberries pop and mixture thickens slightly, stirring occasionally.

  3. Spoon sauce into serving bowl. Cover and refrigerate at least 2 hours or up to 3 days. Discard cinnamon sticks before serving.


Send feedback