I wanted to try a few different variations on cranberry sauce… I have relied on my true and tried recipe here for quite some time. It’s been a staple of Xmas for a few years and I’ve had friends and family request it for Thanksgiving and Xmas pretty often.
But I wanted to see if I could give it a more Caribbean twist… something I could put my Latin stamp on. Inspiration comes from many places and Guava-Piña is a fruit combination very popular in Puerto Rico. We happened to have frozen pulp in the freezer, left over from our Guava Fizzy Drink creation earlier and the fresh pineapples from The Boys are extremely sweet and juicy.
Would the flavors the Caribbean go well with the tart northern American cranberry flavors? Check it out for yourself…
GUAVA-PIÑA CRANBERRY JAM
1 12 oz. bag of fresh cranberries 1 cup water ¼ cup guava pulp, defrosted 1 cup brown sugar 1 cup fresh pineapple, cut into small pieces about ¼” thick
- Wash the cranberries. Go thru them and throw away all the ones that have gone soft.
- Place the cranberries, water, guava pulp and sugar in a large heavy saucepan.
- Bring mixture to a boil. I cover it so it comes to a boil faster, but watch it, because it can boil over. After it starts boiling, uncover, reduce heat and simmer for about 15 minutes. The cranberries will begin to pop on their own. Stir it every few minutes, and as you stir, pop the cranberries that might be still whole. It’s the pectin inside the cranberries that helps the sauce thicken.
- After the cranberries are cooked, remove from heat and mix in the pieces of pineapple. Let cool. Be careful, the mixture is VERY HOT and could burn you.
- Transfer to smaller jars or plastic bowls.
It’s nice because you can actually taste the guava and the pineapple pieces in the sauce. The flavors do not get masked with the tartness of the cranberries. This is awesome to serve over pancakes, over vanilla ice cream or to just eat over crackers…