Pineapple Cranberry Sauce is chunky with a delicious sweet-tangy flavor.
Homemade tastes better than canned and is easy to make with a few ingredients.
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Pairs well with Cornbread Bundt Dressing, baked chicken, ham and turkey.
Fantastic slathered on a ham sandwich.
EDITOR’S NOTE (May 14, 2022): Updated tips and recipe’s instructions to make them easier to understand.
DISCLAIMER (NOT SPONSORED): I have not been paid to endorse pictured products.
Delighted to share the ingredients I purchased and used to make this delicious recipe.
All comments are my own.
Fresh cranberries, 1 can (20 ounces) pineapple tidbits in juice and 1 cup of granulated sugar. Optional ingredients not pictured: fresh lemon juice and cloves.
WHEN TO BUY FRESH CRANBERRIES
According to Ocean Spray, the availability of fresh cranberries is limited because the harvest season is very short.
Harvesting begins in September and continues through November. Fresh cranberries can be purchased in 12-ounce bags during that time.
Consider buying several bags during the fall season. Freeze whatever amount will last you all year.
Sort, rinse and thoroughly dry fresh cranberries before pouring them into a large freezer bag. Freeze until ready to use.
CHECK FOR DAMAGED PIECES
Thoroughly inspect for damaged fruit and/or foreign particles.
Discard whatever you find.
THOROUGHLY RINSE & DRAIN
After sorting, pour cranberries into a colander.
Thoroughly rinse in warm water and drain.
Fresh cranberries keep well in the freezer.
After inspecting and rinsing, drain thoroughly.
Pour cranberries into a freezer bag.
Freeze until ready to use.
While boiling, cranberries will pop up and out of the saucepan.
To protect you and surrounding surfaces, cover saucepan with a lid or splatter shield before turning on heat.
After all the cranberries have stopped popping, turn the heat off.
Wait at least 3 minutes before removing lid.
PREPARE PINEAPPLE TIDBITS
Drain pineapple tidbits thoroughly in a fine sieve set over a large measuring cup.
Press fruit against sieve to drain all the juice (about 1 cup).
After most of the cranberries have burst in the saucepan, add drained pineapples.
Simmer over low medium heat for 5 minutes.
Taste a cooled sample. If desired, stir in one tablespoon of lemon juice and 1/4 teaspoon cloves.
Pineapples will be firm.
If desired, simmer 5 more minutes to make them a bit softer.
Pineapple Cranberry Sauce is sweetened with pineapple tidbits, pineapple juice and granulated sugar.
If you prefer, sweeten with a sugar substitute or honey.
Although Pineapple Cranberry Sauce tastes good freshly made, it is MUCH BETTER after 24 hours in the fridge.
Refrigeration firms up the sauce and flavors meld together to create a wonderful flavor.
MAKE AHEAD AT LEAST TWO WEEKS
Pineapple Cranberry Sauce can be made at least two weeks in advance as long as it is kept in a tightly sealed container and refrigerated until ready to use.
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Pineapple Cranberry Sauce
- 1 20-ounce can pineapple tidbits in juice
- 1 cup pineapple juice from drained pineapple tidbits
- 1 cup granulated sugar use more or less as preferred
- 1 12-ounce bag fresh cranberries
- 1 tablespoon fresh lemon juice optional
- 1/4 teaspoon cloves optional
- 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.
- Set aside pineapple tidbits.
- Pour pineapple JUICE and granulated sugar into a medium saucepan over medium heat. Stir constantly until mixture boils and sugar dissolves.
- Slowly add cranberries. Immediately cover saucepan with a lid OR splatter screen as protection from HOT simmering cranberries that will POP UP AND OUT OF THE SAUCEPAN.
- Simmer over medium heat for 10 minutes. Most of the fruit will burst.
- Turn off heat. Carefully and quickly pour in drained pineapple tidbits. Stir until well combined. Reduce heat to low and simmer 5 more minutes.
- Taste a cooled sample. If desired, stir in one tablespoon of lemon juice and 1/4 teaspoon cloves. Pineapples will be firm. To make them a bit softer, simmer 5 more minutes.
- Pour Pineapple Cranberry Sauce into a medium sized container. Seal tightly with a lid or foil.
- Cool in refrigerator 24 hours before serving to allow flavors to meld together. Tastes great warm, but MUCH BETTER after 24 hours in fridge.
- Or refrigerate for up to two weeks.
- Makes about 2-1/2 cups.
2 thoughts on “Pineapple Cranberry Sauce”
I didn’t notice in the recipe when you add the pineapple. Do you cook it along with the cranberries or add it after they are cooked?
Ellen, my apologies for the error. I’ve updated the recipe’s instructions and the helpful tips. Please let me know if I may be of further assistance. Thank you for visiting my blog. Please come again!