Cranberry-pineapple sauce

Description

A delicious addition to everyday and festive dishes. Grate 2 teaspoons of orange zest. Remove the remaining peel and pith, then separate the orange into slices. Collect the orange juice that exudes into a bowl. Add the zest. Pulse half of the cranberries in a food processor until chopped. Add the remaining cranberries and pulse again. Add the orange slices, zest, juice, pineapple, honey, sugar, salt, and pepper; gently mix. Cover and refrigerate overnight (or up to 3 days). Serve the sauce chilled or at room temperature. Serve with meat, fish, or use as a salad dressing.

Instructions