The perfect balance of tart and sweet, this Cranberry Sauce with Pineapple is a surprising Thanksgiving side dish that your guests will love.
I know — PINEAPPLES in cranberry sauce? Ma’am, don’t knock it til you try it.
One of my aunts used to make this every Thanksgiving, and it was my absolute favorite cranberry sauce version ever. That memory inspired this recipe, and I hope you love it as much as I do.
Looking for more Thanksgiving side dishes? Here you go:
Cranberry Sauce with Pineapple Ingredients
Here’s what you’ll need:
Fresh cranberries: Rinsed and picked through to remove any smooshy ones.
Canned Pineapple chunks: For sweetness. (Reserving ½ cup of the juice.)
Sugars: We’ll be using both brown and white sugar.
Cinnamon stick: For warmth.
Kosher salt: To bring it all together.
Water
How to Make Cranberry Sauce with Pineapples
Step 1: Prep your ingredients
First measure out your sugar so you have everything set up. You can also rinse the cranberries and pick out any super soft and mushy ones.
You can always drain the pineapple chunks on this time, making sure to reserve ½ cup of the juice. (If the drained pineapple chunks don’t have ½ cup of juice in the can, just use what it has, no worries.)
*If in a measuring cup, add enough water to the pineapple juice to reach 1 cup of liquid.
Step 2: Add the liquid and sugars
To a saucepan set over medium heat, add the brown sugar, white sugar, water, and pineapple juice. Stir to combine.
Step 3: Add the cranberries, salt, and cinnamon
Now add the cranberries, cinnamon stick, and salt to the pot. Bring it to a dancing boil, then lower just slightly so that it’s just gently boiling. Stir often for about 10 minutes, or until most of the cranberries have popped and the sauce is thick.
Step 5: Add the pineapple
Once the sauce is just about done, add the cubed pineapples. Let that cook for an additional 2 minutes and then taste for seasoning. If it’s too tart for you, add a touch more sugar (but taste it before adding!).
MAKE AHEAD: You can make this cranberry sauce 3 days ahead of the big day and store in an airtight container in the fridge.
Cranberry Sauce with Pineapple
Ingredients
- 12 oz fresh cranberries rinsed and picked through
- 1 15 oz can pineapple chunks strained (reserving ½ cup of juice)
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 cinnamon stick
- Pinch kosher salt
- water enough to get pineapple juice to 1 cup
Instructions
- To a sauce pan set over medium heat, add the brown sugar, white sugar, pineapple juice, and water. Stir to combine.
- Add the cranberries, salt, and cinnamon stick. Bring to a dancing boil, then lower to a gentle boil and cook for about 10 minutes, stirring occasionally, until most of the cranberries have popped and the sauce has thickened.
- In the last few minutes of cooking, add the pineapple chunks and stir. Cook for an additional 2 minutes. Taste for seasoning and enjoy!
- Store in an airtight container in the refrigerator for up to 3 days.
Kimberly
Another fantastic recipe! The pineapple makes it perfect! Never had it before always made it with orange juice.