20-ounce can crushed pineapple in its own juice
6 cups fresh or frozen cranberries
1 1/4 cups sugar
1 cup chopped walnuts
1 tablespoon fresh lemon juice
1/4 teaspoon ground cloves
- Thoroughly drain the pineapple using a strainer (one made from a nonreactive material, such as stainless steel) set over a large measuring cup. Add enough water to the juice to measure 2 cups of liquid.
- Pour the liquid into a large nonreactive saucepan. Add the cranberries and sugar. Stir the mixture over high heat until the sugar dissolves and the liquid comes to a boil. Continue cooking it at a boil, stirring occasionally, until most of the berries pop open and the mixture is thick, about 10 minutes. Remove the pan from the heat.
- Mix in the pineapple, walnuts, lemon juice, and cloves. Transfer the relish to a serving bowl and refrigerate it uncovered until it’s cold (about 2 hours). Then cover the relish until you’re ready to serve it. Makes 6 cups.