Says Bobby Manzi, owner/chef of River City Grille in Irvington, “This recipe is great because it is quick, easy, and delicious. It’s a fresh take on traditional cranberry sauce.”
(Serves six to eight)
- 12 oz bag whole cranberries
- cup pineapple juice
- 1 cup fresh pineapple chunks
- 1 whole navel orange with skin, quartered
- ½ cup granulated sugar
Combine all ingredients in a food processor and pulse until blended but still chunky. Use immediately or refrigerate in an airtight container for up to three days.
