Drain pineapple thoroughly over large measuring cup to reserve liquid. Add enough water to juices in cup to
measure 1 cup. Place liquid in saucepan, add cranberries and sugar. Stir over high heat until
sugar dissolves and mixture comes to a boil. Continue to boil until most berries burst and
mixture is thick, stirring constantly, about 6 to 8 minutes.
Remove from heat.
Mix in remaining ingredients; transfer to serving dish and allow to cool at room temperature.
Refrigerate if not serving immediately.
Yield: about 2-1/2 cups.
Recipe provided courtesy of Pork, The Other White Meat
Contributor: Pat Ciesla
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