Prep 5 mins
Cook 15 mins
This goes back a long time, and I still make it to serve with a turkey dinner. It is one of my favorite cranberry recipes, and is always enjoyed by everyone. Serve this at your holiday dinner table and you will receive rave reviews! You can make this up to a week in advance.... this has the perfect balance of sweet and tart with the the right texture! No need to double the recipe this makes close to 6 cups, plan ahead the sauce needs to chill for 24 hours before using and you may omit the walnuts if desired
- 566.99 g can crushed pineapple in juice
- 2 (680.38 g) package cranberries (fresh or frozen, preferably fresh)
- 295.73 ml sugar (can use more)
- 295.73 ml walnuts, chopped (optional)
- 14.79 ml fresh lemon juice
- 1.23 ml clove
- Drain the pineapple thoroughly in a fine sieve set over a large measuring cup (push the pineapple against the sieve to drain out any extra juice).
- Add enough water to the measuring cup (with the juice in it) to make 2 cups liquid.
- Place the liquid in a saucepan.
- Add in cranberries and sugar.
- Stir over medium heat until sugar dissolves and the mixture comes to a boil.
- Continue to boil until most of the berries pop (you might want to keep a splatter screen or a lid over until the berries are finished popping) and the mixture is thick, stirring occasionally (about 10 minutes) remove from heat.
- Add in drained pineapple, walnuts, lemon juice and cloves; mix until well combined.
- Transfer to a bowl and cool to room temperature.
- Cover and refrigerate for 24 hours.
I used brown sugar and ground ginger instead of cloves. It was fantastic!
I made this for my country family thanksgiving. They LOVED it. This is the new cranberry sauce for my family.
Amazing and delicious, where has this recipe been all my life? I've never been much of a cranberry sauce eater in my 49 years, but have always had a spoonful or two at Thanksgiving, usually homemade from fresh cranberries. This year my son mentioned that he was making cranberry sauce with pineapple (instead of orange as he usually does), so I did a quick search on Thanksgiving Day and found this recipe. I am so glad I decided to give it a try. I had to tweak it a little bit - replaced the sugar with 1/2 cup honey, used a whole fresh pineapple instead of canned, used lime juice instead of lemon (stores in our area not open so I had to make do with what I had on hand). With my changes I had to cook it a little longer as well. I was a little nervous about making a full 6 cup batch, because the three of us don't typically eat much cranberry sauce. I gave it a go though, and WOW! Hands down THE MOST DELICIOUS cranberry sauce I've ever tasted. I love the texture, I love the addition of the walnuts, it's the perfect amount of tart and sweet. My husband loved it so much he was eating it by the heaping tablespoon and I was eating spoonfuls of it for days. We liked it so much that we made a point to buy more cranberries and I just made a new batch today. Thanks for this wonderful recipe, we will be eating cranberry sauce much more often than just Thanksgiving from now on.