Pecan Pineapple Cranberry Sauce: 5 minute prep, 3 ingredients, gluten free and vegan. The perfect Thanksgiving treat.
Am I the only one already thinking about Thanksgiving? I love perusing Pinterest and magazines, finding and saving new holiday recipes. This week I planned to test a few new holiday recipes. Hurricane Matthew interfered. Though it still hasn’t reached the coast of Florida, most of our day yesterday was spent gathering emergency supplies and watching the updated storm paths on TV. We don’t live on the coast, but it looks like we will still be impacted by the storm. Schools are closed and we plan to hunker down and stay at home for the next two days. Fortunately, I had all three of the ingredients needed for this old holiday family favorite. And, since it only takes five minutes to prep, I was able to make it and snap a few pictures even in the midst of storm prep.
I’ve never been a huge fan of cranberry sauce straight from the can. Probably because every year my mom prepared this delicious alternative (a recipe originally shared by my aunt, thanks Aunt Denise!) to enjoy on Thanksgiving day. Buttery pecans combined with the tart sweetness of cranberry and pineapple make this simple dish a star. Eat it paired with turkey, as a relish, or straight from a bowl as a light dessert option (my favorite way to enjoy it). However you choose to serve it, you won’t regret making this incredibly easy holiday recipe!
- 28 oz canned cranberry sauce(jellied)
- 28 oz crushed pineapple
- 1 cup chopped pecans
- Drain pineapple, removing as much of the liquid as possible.
- Combine drained pineapple, cranberry sauce and pecans in large bowl and mix well.
- Refrigerate until serving.
For the cranberry sauce, I purchased two 14 oz cans. For the crushed pineapple, I purchased a 20 oz can and an 8 oz can.
What Thanksgiving recipes are family favorites in your household?