Cranberry Sauce with Pineapple

I know — PINEAPPLES in cranberry sauce? Ma’am, don’t knock it til you try it.

This cranberry sauce with pineapple is the perfect balance of sweet and tart, with fresh cranberries, juicy pineapple chunks, brown sugar, and a hint of cinnamon. One of my aunts used to make this every Thanksgiving, and it was always my absolute favorite version of cranberry sauce. That memory inspired me to create my own recipe, and I think it’s going to become a favorite at your Thanksgiving table, too.

Cranberry Sauce with Pineapple Ingredients

Here’s what you’ll need to make this easy cranberry sauce:

• Fresh cranberries: Rinse and pick through the cranberries, removing any soft or mushy ones.
• Canned pineapple chunks in juice: Use pineapple packed in juice, not syrup. Reserve ½ cup of the juice for the sauce.
• Brown sugar and granulated sugar: A combination of both adds sweetness and depth of flavor while balancing the tartness of the cranberries.
• Cinnamon stick: Adds a subtle warmth that pairs beautifully with the cranberries and pineapple. Remove before serving.
• Kosher salt: Just a pinch helps balance the sweetness.
• Water: Combine with the reserved pineapple juice to make 1 cup of liquid.

How to Make Cranberry Sauce with Pineapples

Step 1: Prep your ingredients

Start by measuring out both sugars so everything is ready to go. Rinse the cranberries and pick through them, removing any that are soft or mushy.

Drain the canned pineapple chunks, reserving ½ cup of the juice. If the can doesn’t yield a full ½ cup, that’s okay. Add enough water to the reserved juice to make 1 cup total.

Step 2: Combine the liquid and sugars

In a saucepan over medium heat, add the brown sugar, granulated sugar, reserved pineapple juice, and water. Stir until combined.

Step 3: Cook the cranberries

Add the fresh cranberries, kosher salt, and cinnamon stick to the saucepan. Bring the mixture to a dancing boil, then reduce the heat slightly to maintain a gentle boil.

Cook for about 10 minutes, stirring occasionally, until most of the cranberries have popped and the sauce has thickened.

Step 4: Add the pineapple

Once the cranberries have cooked down and the sauce is nearly done, stir in the pineapple chunks. Cook for another 2 minutes.

Give the sauce a taste before serving. If you’d prefer it a little sweeter, add a touch more sugar. Remove the cinnamon stick before serving.

MAKE AHEAD: You can make this cranberry sauce 3 days ahead of the big day and store in an airtight container in the fridge.

Tips for Making Cranberry Sauce with Pineapple

• Use pineapple packed in juice: Make sure to buy canned pineapple chunks packed in juice rather than syrup. You’ll also use some of the reserved pineapple juice in the sauce.
• Pick through your cranberries: Before cooking, rinse the cranberries and remove any that are soft, mushy, or damaged.
• Adjust the sweetness: Cranberries can vary in tartness. Taste the sauce toward the end of cooking and add a little more sugar if needed.
• Don’t skip the cinnamon stick: It adds a subtle warmth that complements the cranberry and pineapple without overpowering either flavor. Just remember to remove it before serving.
• Let it cool: The sauce will continue to thicken as it cools, so don’t worry if it looks a little loose while it’s still warm.

Can You Make Cranberry Sauce Ahead of Time?

Absolutely! In fact, cranberry sauce is a great Thanksgiving side dish to prepare ahead of time. You can make this pineapple cranberry sauce up to 5 days in advance and store it in an airtight container in the refrigerator until you’re ready to serve.

The sauce will thicken as it cools, so don’t worry if it looks a little loose while it’s still warm.

How to Store Cranberry Sauce

Store leftover cranberry sauce in an airtight container in the refrigerator for up to 5 days. When you’re ready to serve, you can enjoy it cold or let it sit at room temperature briefly to take the chill off.