Cranberry Pineapple Sauce with apples is an easy, flavorful twist on classic cranberry sauce. Sweet crushed pineapple and tender diced apple brighten the tart cranberries, making a sauce that’s perfect alongside turkey, ham, or as a topping for yogurt and ice cream.
This version of cranberry sauce is quick to prepare and can be made up to a week in advance. Store it in an airtight container in the refrigerator and serve chilled. The recipe uses just a few pantry-friendly ingredients: fresh cranberries, sugar, water, crushed pineapple (in juice), a peeled and chopped apple, and lemon zest and juice.
Cranberry Pineapple Sauce
You will need 12 ounces (about 3 cups) of fresh cranberries. If you buy cranberries in bulk, they freeze well and are handy for recipes year-round.
Start by placing the cranberries, 1 cup sugar, and 1 cup water in a medium saucepan. Bring to a boil over medium heat, then reduce to a simmer and cook about 5 minutes, until the cranberries begin to pop.
Next, stir in 1 cup crushed pineapple (with its juice), the peeled, cored, and chopped apple, and the zest and juice of 1 lemon. Return the mixture to a gentle simmer and cook for about 15 minutes so the flavors meld and the apple softens. Remove from heat and let cool to room temperature.
Transfer the sauce to an airtight container and refrigerate until ready to serve. The sauce can be made up to a week ahead and is best served chilled.
What to do with leftovers?
Leftover cranberry pineapple sauce is versatile. Stir a spoonful into Greek yogurt and top with granola for breakfast, use it as a topping for vanilla ice cream, spread it on sandwiches, or incorporate it into baked treats like cranberry shortbread bars. You can also freeze extra sauce in an airtight container for up to three months.
More Holiday Recipes
If you enjoy this sauce, consider other simple holiday sides such as a slow cooker ham with brown sugar glaze, sweet potato casserole with pecan crumble, mashed potato casserole with ricotta and Parmesan, or a hearty kale, cranberry, and feta salad. These dishes pair well with cranberry pineapple sauce for a festive meal.
If you try this recipe, please leave a comment and rating. Enjoy!
Cranberry Pineapple Sauce with Apples
Equipment
- saucepan
Ingredients
- 12 ounces fresh cranberries (about 3 cups)
- 1 cup sugar
- 1 cup water
- 1 cup crushed pineapple (in juice)
- 1 apple, peeled, cored, and chopped
- 1 lemon, zested and juiced
Instructions
- Combine cranberries, sugar, and water in a saucepan. Bring to a boil, then reduce heat and simmer about 5 minutes, until the cranberries begin to pop.
- Add the crushed pineapple, chopped apple, lemon zest, and lemon juice. Return to a simmer and cook 15 more minutes. Remove from heat, let cool, then refrigerate until ready to serve.
Notes
This make-ahead side can be refrigerated for up to a week. Freeze leftovers for up to three months.
Nutrition
Carbohydrates: 25 g |
Protein: 1 g |
Fat: 1 g |
Fiber: 2 g |
Sugar: 22 g