The Pineapple Cranberry Sauce Recipe is a delightful twist on the classic holiday side, blending sweet crushed pineapple with tart cranberries and warm spices. It's perfect for festive dinners or anytime you crave a vibrant, fruity sauce that's a bit unexpected. I love how the tropical notes brighten up the familiar cranberry, making it a fresh, crowd-pleasing addition to your table.
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Why This Recipe Works
This Pineapple Cranberry Sauce Recipe shines because it balances the sharp tartness of fresh cranberries with the natural sweetness and juiciness of crushed pineapple. I find that this combo creates a sauce with a silky yet slightly chunky texture that feels fresh but still comforting. The addition of warming spices like cinnamon and ginger brings a lovely depth without overpowering the bright fruit flavors.
- Consistent Texture: Cooking the cranberries just until most burst leaves you with a luscious sauce that's neither too runny nor overly thick.
- Deep, Balanced Flavor: The pineapple juice and orange juice meld with spices for a nuanced profile that hits sweet, tart, and warm notes harmoniously.
- Simple Ingredients: Everything comes together with everyday pantry staples, no complicated steps or obscure items required.
- Fast Prep, Big Payoff: In about half an hour, you transform fresh berries into a flavorful, fridge-ready sauce your guests will ask for again.
Ingredient Game Plan
Choosing the right fresh cranberries and pineapple can really elevate your Pineapple Cranberry Sauce Recipe. I always grab firm, glossy cranberries, and opt for quality crushed pineapple in juice-no heavy syrup-to keep things bright and natural.
- Fresh Cranberries: Pick firm berries with no wrinkles or soft spots; they pop beautifully during cooking, releasing just the right amount of juice.
- Crushed Pineapple with Juice: Use canned crushed pineapple in juice (not syrup) to add natural sweetness and moisture without extra sugar.
- Granulated Sugar: Adjust to taste-but don't skip it; sugar balances the tart cranberries and enhances pineapple's sweetness.
- Orange Juice: Fresh or pasteurized is great-it adds zing and helps liquefy your sauce to a smooth consistency.
- Ground Cinnamon & Ginger: These warm spices are essential for depth-use fresh ground for best fragrance and flavor.
- Pinch of Salt: A subtle seasoning accent that ties the flavors together beautifully.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Pineapple Cranberry Sauce Recipe
Step 1 - Prep & Season
Start by combining fresh cranberries, crushed pineapple with its juice, granulated sugar, and orange juice in a medium saucepan. I like to stir it just enough to mix everything uniformly-no heavy stirring yet. You'll notice the color already deepening as the sugar starts dissolving. This gentle blend sets the stage for a silky, well-melded sauce.
Step 2 - Build Flavor
Bring your mixture to a gentle boil over medium-high heat. You'll hear satisfying pops as cranberries burst, releasing that bright, tart aroma that fills the kitchen. Once boiling, lower the heat to medium-low and sprinkle in ground cinnamon, ground ginger, plus a pinch of salt. Stir carefully to spread the spices evenly without mashing the fruit too much. This step layers warm spice notes to complement the fruit's natural brightness.
Step 3 - Finish for Best Texture
Let the sauce simmer uncovered for 15 to 20 minutes, stirring occasionally to prevent sticking. Keep an eye on the texture-the sauce should thicken enough to coat the back of a spoon, with most cranberries popped but still offering a little bite. Taking it off the heat at just the right moment means it won't get overly gelatinous once cooled, and the flavors will continue to meld beautifully.
Pro Moves I Swear By
From bubbling pot to fridge-ready jar, these little tips make the Pineapple Cranberry Sauce Recipe shine every time.
- Doneness Cue: Look for the sauce to coat the back of a spoon but still have a bit of texture-this signals perfect thickness and a fresh bite.
- Temperature Trick: Keep the heat moderate so the cranberries pop naturally without the sauce burning at the bottom.
- Make-Ahead Move: Prepare a day in advance to allow flavors to deepen and thicken; it's often better the next day!
- Skip This Pitfall: Avoid overcooking-it can dull the bright flavors and turn the sauce into a jelly-like mess.
Serve It Up
Finishing Touches
I love spooning this Pineapple Cranberry Sauce Recipe alongside roasted turkey or ham because its juicy sweetness and spice warmth add balance. Finishing with a sprinkle of chopped fresh mint or a light zest of orange peel gives an extra pop of freshness that's so worth the tiny effort.
Great Pairings
It pairs brilliantly with classic holiday sides like buttery mashed potatoes, savory stuffing, and roasted root vegetables. You'll enjoy how the tangy fruit sauce cuts through rich dishes, adding a lively, refreshing contrast.
Easy Plating Wins
For casual meals, serve it straight from a pretty bowl with a wooden spoon. On special occasions, try dolloping it elegantly with a sprig of fresh thyme or cranberry clusters on top. The vibrant red and golden hues always brighten the plate instantly.
Make-Ahead & Storage
Storing Leftovers
Store your Pineapple Cranberry Sauce in an airtight glass container or jar in the fridge. It keeps well for up to 10 days, and you'll notice it continues to thicken slightly as it chills-just stir it gently before serving.
Freezer Notes
This sauce freezes well in sealed containers or freezer bags. When thawed overnight in the fridge, it retains most of its texture and flavor, though it may be a little looser; just give it a quick stir to recombine.
Reheating Pineapple Cranberry Sauce Recipe Without Drying Out
Reheat in short bursts in the microwave with a cover to retain moisture, or warm gently on the stove over low heat. Adding a splash of orange juice or water while reheating keeps the sauce silky and prevents any drying or sticking.
Frequently Asked Questions
Absolutely! Frozen cranberries work well and will break down nicely during cooking. Just thaw them slightly or add them frozen to the pot. The cooking time might be a bit longer, so watch for the right texture cues.
You can reduce the sugar, but keep in mind cranberries are quite tart. Using a natural sweetener like honey or maple syrup can be a tasty alternative with a different flavor profile. Just adjust taste as you cook.
Stored properly in the fridge in an airtight container, it should keep fresh for 7 to 10 days. You'll notice it thickening over time - just stir gently before serving.
Definitely! Orange zest, fresh ginger, or even a splash of bourbon can add exciting layers. Just add these thoughtfully so they complement, rather than overpower, the pineapple and cranberry flavors.
Final Thoughts
I really enjoy how this Pineapple Cranberry Sauce Recipe brings a sunny brightness to traditional cranberry sauce, making it feel surprisingly fresh and inviting year-round. Whether you're planning a festive meal or simply want a fruity condiment that stands out, this sauce delivers with every spoonful. Give it a try-it's one of those simple recipes that becomes a beloved staple once you discover it.
PrintComplete Recipe
Pineapple Cranberry Sauce Recipe
This Pineapple Cranberry Sauce is a bright and tangy twist on traditional cranberry sauce, combining fresh cranberries with crushed pineapple and warm spices like cinnamon and ginger. Perfect for holidays or any occasion, it provides a sweet and slightly spicy complement to your meal.
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 Minutes
- Yield: 6 servings
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- 12 oz fresh cranberries
- 1 cup crushed pineapple with juice
- ¾ cup granulated sugar
- ½ cup orange juice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- Pinch of salt
Instructions
- Combine Ingredients: In a medium saucepan, combine the fresh cranberries, crushed pineapple with its juice, granulated sugar, and orange juice. Stir everything together until well mixed.
- Bring to Boil: Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally to prevent sticking. You'll hear the cranberries start to pop as they heat up.
- Add Spices: Once boiling, reduce heat to medium-low and add the ground cinnamon, ground ginger, and a pinch of salt. Stir well to incorporate the spices evenly throughout the sauce.
- Simmer the Sauce: Let the sauce simmer for 20 minutes, stirring occasionally, until most of the cranberries have burst and the sauce has thickened. The mixture should coat the back of a spoon.
- Cool and Store: Remove from heat and let cool to room temperature. The sauce will continue to thicken as it cools. Transfer to a serving bowl or storage container, cover, and refrigerate until ready to serve.
Notes
- Use fresh cranberries for the best texture and flavor; frozen can work but may alter consistency.
- If you like a sweeter sauce, adjust sugar to taste after cooking.
- Make ahead and refrigerate; the flavors deepen after resting overnight.
- To make it spicier, add a pinch of ground cloves or nutmeg.
- This sauce pairs wonderfully with turkey, ham, or as a spread on sandwiches.
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