This bright and tangy Cranberry Pineapple Sauce is a tasty twist on the classic. It combines sweet pineapple and tart cranberries, giving your meal a refreshing pop.
Perfect for holiday dinners or a bold addition to your sandwiches, it’s super easy to make! I love how it brightens up everything on my plate—ask my turkey, it can’t get enough! 😊
Key Ingredients & Substitutions
Cranberries: Fresh or frozen cranberries work well here. If you can’t find fresh, frozen ones are a great alternative, just make sure to rinse them before use. I love using fresh cranberries for their bright flavor!
Pineapple: Crushed pineapple adds sweetness and texture. If you prefer, fresh pineapple can be diced and mixed in, but it might require a little extra prep. Canned pineapple is convenient, but check for added sugars!
Sugar: The specified amount balances the tartness of the cranberries. If you’re watching sugar intake, try using a sugar substitute like honey or agave, adjusting the amount to taste. Maple syrup is also a delicious option.
Spices: Orange zest and cinnamon are optional but can really enhance the flavor. If you don’t have these, try a pinch of nutmeg or cloves for a different warmth.
How Do I Ensure My Sauce is the Right Consistency?
The key to a thick, flavorful cranberry pineapple sauce lies in the cooking technique. Here are some tips to get it just right:
- Start by boiling the mixture to activate the cranberries’ natural pectin, which helps thicken the sauce.
- Once it begins to bubble, lower the heat and let it simmer. Stir often to avoid sticking and to promote even cooking.
- Watch for the cranberries to burst–this usually happens around the 10-minute mark. They release their juices, which thickens the sauce.
- Let it cool before storing; it will thicken more as it cools down.
- If your sauce turns out too thin, you can simmer it a bit longer or mix in a slurry of cornstarch and water to thicken it up.
How to Make Cranberry Pineapple Sauce
Ingredients You’ll Need:
- 12 oz (about 3 cups) fresh or frozen cranberries
- 1 cup crushed pineapple, with juice
- 3/4 cup granulated sugar
- 1/2 cup water
- 1 tbsp orange zest (optional for extra citrus aroma)
- 1/2 tsp ground cinnamon (optional for warming spice)
- 1/4 tsp salt
How Much Time Will You Need?
This delicious Cranberry Pineapple Sauce takes about 15-20 minutes to prepare. You’ll need around 10-15 minutes for cooking on the stove, plus a little time for cooling before serving. Quick and easy!
Step-by-Step Instructions:
1. Preparing the Ingredients:
Start by gathering all your ingredients. If you’re using fresh cranberries, rinse them to remove any dirt. If they are frozen, there’s no need to thaw them ahead of time.
2. Combine Ingredients:
In a medium saucepan, combine the cranberries, crushed pineapple (including all the juice), granulated sugar, and water. Give it a good stir to mix everything together evenly.
3. Cook the Mixture:
Place the saucepan over medium heat. You want to bring the mixture to a gentle boil. Keep an eye on it and stir occasionally to ensure nothing sticks to the bottom of the pan.
4. Simmer Until Thickened:
Once it’s boiling, reduce the heat to low and let it simmer. Stir occasionally, and watch as the cranberries start to burst and release their juices—this should take about 10-15 minutes. You’ll notice the sauce will start to thicken up beautifully.
5. Add Extra Flavors:
If you’re using orange zest and ground cinnamon, now’s the time to add them! Stir them into the sauce and let it cook for another 1-2 minutes to blend those yummy flavors.
6. Cool the Sauce:
After removing the saucepan from the heat, allow the sauce to cool slightly. It will continue to thicken as it cools down. Give it a final stir!
7. Serve or Store:
Your cranberry pineapple sauce can be served warm or chilled. If you’re not eating it right away, transfer it into a serving bowl or jar and refrigerate until you’re ready. It pairs wonderfully with turkey, chicken, or even as a tasty dessert topping!
Enjoy this vibrant, sweet-tart sauce as a delightful addition to your meals!
Can I Use Dried Cranberries Instead?
While fresh or frozen cranberries work best for this recipe, you can use dried cranberries if necessary. Reduce the sugar slightly as the dried variety is often sweetened. You’ll need to rehydrate them by soaking in warm water for about 30 minutes before cooking.
How Do I Adjust the Sweetness?
If you prefer a less sweet sauce, feel free to reduce the sugar to 1/2 cup or even 1/3 cup. You can also balance the tartness by adding a bit more crushed pineapple to increase sweetness without relying solely on sugar.
Can I Make This Sauce in Advance?
Absolutely! In fact, this sauce tastes even better after sitting for a day. Make it up to two days in advance and store it in an airtight container in the refrigerator. Just give it a good stir before serving.
How Should I Store Leftovers?
Leftover cranberry pineapple sauce can be stored in an airtight container in the fridge for up to a week. It can also be frozen for up to three months. Just thaw it in the fridge overnight before using!
