You don't have to wait for turkey day to serve this chunky cranberry sauce. Sweetened with pineapple, it also makes a great complement to a pork, beef, or chicken dinner.
To be sure you're using the freshest berries, you'll want to choose fruit that has bounce in it. Or you can put it to the water test. Small pockets of air trapped in fresh cranberries make them bounce -- and float in water.
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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.