I'm vacationing in Hawaii this week, and not unlike many newspapers around the country, the Honolulu Star-Bulletin's food section comes out on Wednesdays. And not unlike many newspapers around the country, today's food section was dedicated to Thanksgiving. Included amongst the familiar recipes was this yummy-sounding variation on the traditional cranberry sauce theme. And it makes enough that you can give it as a gift to your friends. It keeps in the fridge for weeks.Hawaiian Cranberry Sauce
3 packages fresh cranberries
4-1/2 cups sugar
2 each oranges, limes, lemons
2 16 oz. cans whole cranberry sauce
2-1/4 cups pineapple and/or orange juice
1 20 oz. can crushed pineapple in juice
1 20 oz. can lychee, seeds removed, chopped
1/4 cup cornstarch
1/4 cup water or juice
1/2 cup diced macadamia nuts
Rinse and sort cranberries and place in a large pot with sugar.
Zest one each of the citrus fruit. Set aside. Remove seeds from the remaining fruit (even the non-zested fruit) and chop all, including the peel on the remaining fruit. (Note: the recipe in the paper seems to have omitted a step and does not specify what to do with all this citrus. Having made cranberry sauce many times before, I will assume that you add it to the cranberries.)
Drain pineapple and lychee reserving liquid. Add water to reserve juices to equal 2-1/4 cup. Add pineapple, lychee, and juice liquid to cranberries. bring mixture to a boil, lower heat and simmer, stirring occassionally, until most berries have popped.
Combine cornstarch and water in a cup and slowly stir into the sauce. Continue cooking until the sauce has thickened. Add more sugar or lemon juice until the sauce is as tart as you like it. Stir in nuts. When cool, divide between 16-20 clean pint jars and refrigerate.
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