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Pineapple Cranberry Sauce
Pineapple Cranberry Sauce is sweet and tangy with a delightful chunky texture. Easy to make with a few ingredients. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Pineapple Cranberry Sauce
Prep Time 10 minutes
Cook Time 15 minutes
Servings
cups
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Servings
cups
Ingredients
Pineapple Cranberry Sauce
Instructions
  1. Drain pineapple tidbits thoroughly in a fine sieve set over a large measuring cup. Press pineapple tidbits against sieve to drain all of the juice. Will have about 1 cup of pineapple juice.
  2. Pour pineapple juice and granulated sugar into a medium sized saucepan. Stir constantly until mixture boils and sugar dissolves.
  3. Add cranberries. Return to a boil.
  4. IMPORTANT: After mixture comes to a boil, QUICKLY cover saucepan with a lid OR splatter screen as protection from the POPPING cranberries. Fresh cranberries WILL POP while boiling.
  5. Reduce heat to low and simmer for about 10 minutes or until all of the cranberries burst.
  6. Taste a cooled sample. If desired, stir in one tablespoon of lemon juice and 1/4 teaspoon cloves.
  7. Pour Pineapple Cranberry Sauce into a medium sized container. Seal tightly with a lid or foil.
  8. Cool in refrigerator 24 hours before serving to allow flavors to meld together. Tastes great warm, but MUCH BETTER after 24 hours in fridge.
  9. Or refrigerate for up to two weeks.
  10. Makes about 2-1/2 cups.
Recipe Notes