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Cranberry-Pineapple Sauce

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Cranberry sauce is a must on my holiday table for Thanksgiving. This simple sauce is sweetened with pineapples to reduce the amount sugar of added.

Cranberry sauce is a must on my holiday table for Thanksgiving. This simple sauce is sweetened with pineapples to reduce the amount sugar of added.Cranberry-Pineapple Sauce

The perfect combination of sweet and tart. Even non-cranberry eaters would like this. Serve this with turkey, or it’s even great with pork.  Make this the night before!

You might also like my chunkier Cranberry Pear Sauce for the holidays where I use agave or honey instead of sugar. Or my slow cooker Cran- Pear Butter if you have extra fruit and is perfect for leftovers! I love using this the day after Thanksgiving on a turkey leftover sandwich.

Cranberry-Pineapple Sauce

4.75 from 4 votes
3
Cals:54.5
Protein:0.5
Carbs:14
Fat:0.5
Cranberry sauce is a must on my holiday table for Thanksgiving. This simple sauce is sweetened with pineapples to reduce the amount sugar of added.
Course: Sauce, Side Dish
Cuisine: American
Cranberry sauce is a must on my holiday table for Thanksgiving. This simple sauce is sweetened with pineapples to reduce the amount sugar of added.
Prep: 5 mins
Cook: 15 mins
Chill Time: 6 hrs
Total: 6 hrs 20 mins
Serving Size: 1 /4 cup

Ingredients

  • 8 oz fresh cranberries
  • 20 oz can pineapple in pineapple juice
  • 1/3 cup sugar, or agave

Instructions

  • Drain liquid from pineapples into a measuring cup. Add water so that you have a total of 1 cup liquid. Add to sauce pan with sugar and bring to a boil.
  • Place cranberries in a food processor or chopper and chop fine.
  • Add to pan and stir well.
  • Cook over medium heat, stirring occasionally, until thick (about 10 minutes).
  • Place pineapple in a food processor and chop. Add crushed pineapples to cranberry sauce and cook one more minute.
  • Allow to cool then place in a covered container and refrigerate overnight.

Last Step:

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Nutrition

Serving: 1 /4 cup, Calories: 54.5 kcal, Carbohydrates: 14 g, Protein: 0.5 g, Fat: 0.5 g, Sodium: 1 mg, Fiber: 1 g, Sugar: 12 g

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46 comments on “Cranberry-Pineapple Sauce”

  1. Avatar photo
    Joyce Stephenson

    Maybe someone has already given you an edited version without sugar of the Pineapple-Cranberry Sauce.  I use 0.6 oz. sugar-free Jello of any red flavor, 1 20-oz. can crushed pineapple in its natural juice (d not drain), 1/2-cup water, 1-lb.of cranberries.  Place cranberries in medium saucepan, add pineapple with juice, add sugar-free Jello choice, and add 1/2-cup water.  Bring to boil, with lid covering, simmer until some of the berries pop, Add 1/2-teaspoon of lemon or lime juice.   Set aside until cooled before placing in a blender/Vitamix.  Turn on blender/Vitamix for about 45 seconds until well liquified.  Pour into single storage container and chill for about three hours, or pour into single dessert cups and chill in refrigerator until serving time.  A friend of mine added that she placed individual cups in the freezer to lightly freeze into a gelato texture.  I haven’t tried that yet.  

  2. Your recipe here is wonderful! I made it for Thanksgiving and changed the sugar to Monkfruit sweetener.  I found this recipe to be bright and light in flavor and texture. Thank you. Do you have any hard copy recipe books with the WW smart points? I’d love to buy one, I still like using recipe books!

    1. Yes, I have a few cookbooks- you can find them on Amazon or bookstores. The points however are listed in this site, under the cookbook tab. 🙂