Delicious Cranberry-Pineapple Sauce

READY IN: 20mins


  • 1
    (20 ounce) can crushed pineapple in juice
  • 2
    (12 ounce) packages cranberries (fresh or frozen, preferably fresh)
  • 1 14
    cups sugar (can use more)
  • 1 14
    cups walnuts, chopped (optional)
  • 1
    tablespoon fresh lemon juice
  • 14
    teaspoon 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.
  • Delicious!