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–+ servings
Pineapple Cranberry Sauce – so much better than canned and SO easy! Sweet and tangy and so company rave worthy! This will be your new favorite cranberry sauce for Thanksgiving!
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Pineapple Cranberry Sauce

Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 2 cups

Ingredients

  • 1 12 oz. bag fresh cranberries
  • 1 cup sugar
  • 1/4 cup orange juice
  • 1 20 oz. can crushed pineapple in juice, divided
  • 1/4-1/2 teaspoon ground cinnamon (to taste)
  • dash of cloves

Instructions

  • Drain crushed pineapple, reserving pineapple juice.
  • Add 3/4 cup pineapple juice, orange juice and sugars to a medium saucepan. Cook over medium high heat, stirring constantly until sugar dissolves, 1-2 minutes.
  • Stir in cranberries and bring to a boil. Reduce to a simmer over medium low heat until cranberries burst and sauce reduces, about 10-12 minutes. Sauce will thicken more upon standing.
  • Mash berries to desired consistency (optional) then stir in all of the crushed pineapple, cinnamon and cloves. Add a dash of orange juice for tangier, sugar for sweeter if desired. Serve chilled or room temperature.

Notes

Prep Ahead

This Cranberry Sauce can be made up to two days ahead of time and stored in an airtight container in the refrigerator (tastes even better made ahead!) or frozen for up to two months.