Delicious Cranberry-Pineapple Sauce

"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"
photo by conscioustar photo by conscioustar
photo by conscioustar
photo by Joan S. photo by Joan S.
photo by Joan S. photo by Joan S.
photo by julie443 photo by julie443
Ready In:
6 cups (approx)


  • 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!

Questions & Replies

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  1. Lovely recipe. Thank you.
    • Review photo by Joan S.
  2. I made it exactly like the recipe calls for. Delicious!!
    • Review photo by julie443
  3. Great recipe. The only modifications I made we're to add a bit of orange jest and squeeze in about a teaspoon of juice from the orange and as I was out of cloves I sprinkled in apx 1/2 tsp pumpkin pie spice. I will be returning to this recipe again and again!
  4. I used brown sugar and ground ginger instead of cloves. It was fantastic!
  5. I made this for my country family thanksgiving. They LOVED it. This is the new cranberry sauce for my family.


  1. Yum yum! I took the liberty of making a few tweaks to this lovely recipe. For the pineapple juice, I blended 1 and 1/2 cups of pine apple chuncks with 1 cup of apple cider. I put a small cinnamon stick in the liquid while it boiled and used nutmeg instead of cloves. I didn't want the walnut to take over so I used half of what was recommended and chopped it very fine. Yum Yum. Thanks!!!
  2. The best recipe! The only changes I made were no nuts, and I blended it all up after. Wonderful!!
  3. I used brown sugar and ground ginger instead of cloves. It was fantastic!
  4. I have made this recipe a number of times. The first time, I used 1 cup of honey in place of the sugar and omitted the walnuts. I found that the cranberry and pineapple flavors got lost in the taste of clove.<br/><br/>I have made it since several time since then, using only a pinch of clove powder. I like this much better. The clove does add something, but the flavor of the cranberry and pineapple shine through. I have found that 1/2 the recipe makes more than enough for our turkey dinners.<br/><br/>Thanks for this recipe.
  5. My family traditionally eats the canned stuff for Thanksgiving. As soon as I saw this recipe, I knew it would be the one that would change (at least some of) their minds. I split the batch in two and only added the nuts (I used pecans instead of walnuts) to half, just in case some people don't like nuts. The one with the pecans was the favorite by far. I like the subtle hint of clove you get in each bite. The texture was perfect, the flavor was great and it was SUPER easy to make.



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