Once you try this Cranberry Pineapple Sauce, you’ll understand why it’s a must-have on your Thanksgiving table and Christmas menu. Here, I’ll show you how to make a colorful relish that pairs perfectly with turkey, pork, and ham.
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Why you will love this recipe?
This cranberry sauce with a tropical twist is different from your average condiment. It brings a perfect balance of flavors with the sweetness of fresh pineapple and the tartness of cranberries.
The addition of pineapple makes it a unique and delightful accompaniment to your holiday dinners. You will love this cranberry pineapple sauce because it brings a vibrant red color, adding a festive touch to your dishes.
Once you see how easy it is to make, I promise you’ll never reach for a canned cranberry sauce again. And if that all wasn’t enough, you can prepare this sauce days in advance of Thanksgiving. Bingo!
Ingredients
This sauce is made with three ingredients plus the water:
- Fresh cranberries
- Fresh pineapple
- Sugar
How do I make Cranberry Pineapple Relish?
I have summarized in four easy steps the process to make this sauce:
- In a medium saucepan with a lid, combine the rinsed cranberries, sugar, and water.
- Cook over medium heat until the sugar dissolves and the mixture boils
- Lower the heat and continue cooking with the lid on, stirring occasionally, until the cranberries begin to pop and the mixture thickens, about 10 minutes.
- Remove from heat and stir in the diced pineapple. Mix well and allow it to cool.
Can I make this sauce with frozen fruit?
Yes, you can use frozen cranberries and frozen pineapple as well. However, I prefer fresh fruit for this recipe.
How do I pair this relish?
I love the combination of sweet, tart, and savory flavors. This cranberry pineapple sauce will grace your holiday table. It is the perfect accompaniment to your Thanksgiving turkey, baked ham, roasted pork, or any big holiday meal.
Its tropical twist adds a unique flavor to your holiday dinners, making it a classic, not-to-be-missed holiday condiment. It can also be used as a delicious spread for leftover turkey sandwiches.
This cranberry relish is so good that you can have it as marmalade
Substitutions & Variations
- For the classic cranberry sauce, skip the pineapple.
- To give a kick to the traditional cranberry sauce (without pineapple), cook the cranberries with a cinnamon stick and orange zest.
- For an orange cranberry sauce, substitute water for orange juice and add orange zest.
- Use canned pineapple instead of fresh pineapple. In this case, use less sugar (half a cup less) and add the pineapple juice when cooking the cranberries.
How do I store the leftover relish?
To store any leftover cranberry pineapple sauce, transfer it to an airtight container and refrigerate it. Since this relish is like a jam, I like to save it in a Mason jar. In the refrigerator, it will last up to a month.
More cranberry recipes
Check my other cranberry recipes:
- Butternut squash salad with cranberries and feta cheese
- Chocolate cranberry banana bread
- Cranberry compound butter
- Cranberry walnut no-knead artisan bread
- Oatmeal and cranberry banana bread
- Pistachio and Cranberry Biscotti
- Roasted Brussels sprouts with cranberries
More fruit-preserved recipes
If, like me, you like fruit preserves, check the following recipes:
Best Fresh Cranberry and Pineapple Sauce Recipe
Following is my recipe. I hope you like it as much as we do.
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Cranberry Pineapple Sauce
Ingredients
- 2 cups fresh or frozen cranberries rinsed
- 2 cups fresh pineapple peeled and diced into 1/4-inch cubes
- 2 cups water
- 1 1/4 cups sugar
Instructions
- In a medium saucepan with a lid, combine the cranberries, sugar, and water.
- Cook over medium-high heat until the sugar dissolves and the mixture boils.
- Once it boils, reduce the heat to medium-low and continue cooking with the lid on, stirring occasionally, until the cranberries begin to pop and the mixture thickens, about 10 minutes.
- Remove from heat and stir in the diced pineapple. Mix well and allow it to cool.
- Once the sauce is at room temperature, refrigerate for at least 24 hours before serving.
- Serve cold.
Nutrition
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