Cranberries are a must for my holiday table. Cranberry muffins will be my choice of bread and of course, cranberry sauce must be served with turkey.
I have been making a version of this cranberry sauce for years. I used to say that pineapple was the secret ingredient, but I have now discovered a way to make it even better. The new secret ingredient? Mustard seeds! Of course, those allergic to mustard should leave out the seeds. The original version without seeds is great too! Either way, it is so much better than those cranberry jellies!
2 cups fresh cranberries, washed and strained
1 cup orange juice
1/2 teaspoon mustard seeds
1 cup chopped pineapple
2 tablespoons honey
Bring the cranberries, orange juice, and mustard seeds to a boil in medium saucepan over high heat. Reduce the heat to med-high and boil until the cranberries begin to pop open (3-4 minutes).
Add the pineapple chunks. Reduce the heat to low and simmer until the sauce starts to thicken (about 10 minutes).
Add the honey and continue simmering another 2-3 minutes.
Let the cranberry sauce cool and then chill until you are ready to serve.