Cranberry Sauce with Pineapple
The perfect balance of tart and sweet, this Cranberry Sauce with Pineapple is a surprising Thanksgiving side dish that your guests will love.
Servings: 8 people
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.