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Love it and so does everyone else! I've made it every Thanksgiving season for about six years. I omit the jalapeño although it tastes great with a little heat.

It's important to use very ripe fresh pineapple, fresh cranberries and follow the directions carefully when it comes to mixing. Mix the cranberries separately to get the consistency and taste you want before adding the pineapple. It's ideal for it to turn out almost like a salad with bright yellow pineapple chunks that contrast with the red crushed cranberries and specks of fresh cilantro. If you try to take a shortcut and mix/blend/puree it all together it'll turn out to be a soupy red sauce. Take your time and it'll be a salad/relish that everyone will want seconds and leftovers will be even better! Yummmm!

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I made this for Thanksgiving, as well as another cranberry sauce (an Emeril recipe. I have to say that the other was freakin' awesome. This one was just pretty good, however, I did use canned pineapple. I am sure fresh pineapple would've taken it to the next level. Also, I cut the Jalepeno by half, due to my family being a bunch of wimps. I am going to put another jalepeno in with the leftovers and it should be lovely.

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Love the flavor combination. Made it for a potluck where I figure I can taste it without committing to the whole thing. Rave reviews. Great flavors.