Ingredients
1 bag fresh cranberries, picked over
2 sweet apples, peeled and cored
1 can crushed pineapple
2 cups sugar (or to taste)
Preparation
Put cranberries in food processor with apple quarters, pulse until finely chopped. Pour into a non-reactive bowl, stir in pineapple and sugar (and any desired add-ins). Cover and refrigerate overnight. It tastes just as good if you don’t hold it overnight, but you’ll lose the beautiful color. Keeps for about a week, after that, you’ll have cranberry wine!
