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.
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.
FASCINATING CRANBERRY FACTS
Ocean Spray sells fresh cranberries in 12-ounce bags, September through December.
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.
Store in freezer until ready to use.
COVER SAUCEPAN WITH A TIGHT LID OR SPLATTER SHIELD
Hot simmering 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.
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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