As written in the original recipe, this is meant to be more of a syrup. Made with pineapple juice and strained smooth. I chose to make it as a chunky sauce using chopped fruit rather than juices and skipping the straining.

Pineapple-Cranberry Sauce

Adapted from Waffles: Sweet, Savory, Simple by Dawn Yanagihara

Ingredients

• 300g sugar
• 1/4 c. water
• 340g fresh or frozen cranberries
• 1 pineapple, trimmed and chopped
• 1 Tbsp. grated ginger (or ginger paste)

Directions

1. Combine the sugar and water and bring to a vigorous simmer.
2. Shake the pan a few times to mix and continue cooking until a light caramel forms (~8 minutes).
3. Carefully add the cranberries and pinapple to the pot and stir to combine.
4. Caramel will harden. Continue cooking until caramel softens and dissolves and cranberries begin to break down.
5. Stir in the ginger and cook for another minute or two.
6. Serve over waffles or pancakes.