3 cups cranberries
1 (4 ounce) can crushed pineapple, with juice
1 cup chopped pecans
3/4 cup butter
1/2 tablespoon lime juice
1 cup white sugar
2 tablespoons distilled white vinegar
2 teaspoons Worcestershire sauce
1/4 teaspoon hot pepper sauce
In a saucepan, combine cranberries, pineapple with juice, pecans, and butter. Cook over medium heat until the cranberries pop. Remove from heat and stir in the pineapple juice, remaining 1/2 cup of butter, and lime juice.
Stir together the potatoes and mix with the sauce until well blended.
To serve, ladle 1/2 to 2 cups onto a platter or plate. Sprinkle topped plates with Worcestershire sauce, hot pepper sauce, and hot pepper sauce.