Pineapple Cranberry Sauce – A Sweet-Tart Twist on a Holiday Classic

Cranberry sauce is one of those dishes that sparks strong opinions. Some people swear by the canned version with its perfectly ridged slices, while others believe nothing belongs on the holiday table unless it’s homemade. This pineapple cranberry sauce is for everyone—traditionalists and modern cooks alike—because it honors the classic tart cranberry flavor while adding a bright, tropical twist that feels fresh, vibrant, and unexpectedly comforting.

The beauty of cranberry sauce lies in its simplicity. Cranberries naturally burst and thicken as they cook, creating a glossy sauce with minimal effort. When pineapple is added, something magical happens. The tartness of the cranberries is softened just enough by the natural sweetness of the pineapple, creating a beautifully balanced sauce that’s not overly sugary and not too sharp. The pineapple also adds texture—little golden bites that contrast perfectly with the tender cranberries.

This sauce isn’t just for Thanksgiving, either. It’s versatile enough to serve with Christmas ham, roast chicken, pork tenderloin, or even as a spread for sandwiches and wraps. It can be spooned over cream cheese for an easy appetizer, stirred into yogurt, or used as a glaze for roasted meats. Once you try it, you’ll find yourself making it far beyond the holiday season.

What makes this recipe truly special is how customizable it is. You can keep it simple and classic, or dress it up with warm spices, citrus zest, or a splash of juice. It comes together in under 30 minutes and can be made days in advance, making it a stress-free addition to any meal. Bright in flavor, beautiful in color, and endlessly useful, pineapple cranberry sauce deserves a permanent place in your recipe collection.

Ingredients:

• 12 ounces fresh cranberries
• 1 cup granulated sugar
• 1 cup pineapple chunks (fresh or canned, juice reserved if using canned)
• ½ cup pineapple juice or water
• ¼ cup orange juice
• 1 tablespoon orange zest
• 1 cinnamon stick (optional)
• Pinch of salt

Instructions:

1. Rinse the cranberries thoroughly and discard any that are soft or shriveled.
2. In a medium saucepan, combine the cranberries, sugar, pineapple chunks, pineapple juice, orange juice, orange zest, salt, and cinnamon stick if using.
3. Bring the mixture to a gentle boil over medium heat, stirring occasionally to dissolve the sugar.
4. Reduce the heat to low and simmer uncovered for 15–20 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
5. Remove the saucepan from heat and discard the cinnamon stick.
6. Allow the sauce to cool slightly; it will continue to thicken as it cools.
7. Taste and adjust sweetness if needed by adding a little more sugar.
8. Transfer to a serving bowl or airtight container and refrigerate until ready to serve.

Tips & Tricks

• Cranberries naturally contain pectin, so no thickener is needed.
• For smoother sauce, gently mash cranberries with a spoon while cooking.
• If sauce thickens too much after chilling, stir in a splash of juice or water.
• Fresh pineapple gives brighter flavor, but canned works perfectly well.

Variations

• Spiced Version: Add ground cinnamon, cloves, or ginger for warmth.
• Honey Sweetened: Replace half the sugar with honey.
• Chunky Style: Add extra pineapple after cooking for more texture.
• Citrus Swap: Use lemon or lime zest instead of orange.

Serving Suggestions
Serve alongside roast turkey, baked ham, pork chops, or rotisserie chicken. Spoon over cream cheese with crackers for an easy appetizer, or use as a sandwich spread for turkey leftovers.

Storage Information

• Refrigerate in an airtight container for up to 10 days.
• Freeze for up to 2 months. Thaw overnight in the refrigerator and stir before serving.

FAQ

• Can I use frozen cranberries? Yes, no need to thaw—just add a few extra minutes of cooking time.
• Is this sauce very sweet? It’s balanced, but you can reduce sugar slightly for a tarter sauce.
• Does it thicken right away? It thickens more as it cools, so don’t overcook it.

History / Fun Facts
Cranberry sauce dates back to early American settlers who relied on cranberries as one of the few native fruits available. Pineapple