Advocate staff photo by PATRICK DENNIS -- for Julie Kay's What a Crock: Cranberry Pineapple Sauce.

Love them or hate them, there’s no denying that cranberries are an integral part of our holiday dinners. But they aren’t just for holidays.

From personal experience, it seems to be an acquired taste for some. That’s OK, but there are lots of ways to make cranberries more palatable for those who don’t care for them.

Whether it’s in a molded salad or, in this case, a sauce, maybe it’s time to give it another try.

If you have a bag or two of cranberries and turkey or ham slices left over from the holidays in your freezer, the following recipe just might help out. Serve Cranberry Pineapple Sauce with turkey sandwiches. A couple of spoonfuls will do wonders for the sandwich or, if you prefer, just spoon it over a few turkey or ham slices.

It’s also a great alternative for those who don’t like gravy with turkey or ham. It can be made ahead of time and stored in the refrigerator.

Julie Kay is a columnist for The Advocate. She can be reached at