Easy Pineapple Cranberry Sauce
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5
9 reviews
Excellent
Easy Pineapple Cranberry Sauce
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Whether you're preparing turkey, ham, or another delicious meat for Thanksgiving, this Pineapple Cranberry Sauce is sure to take your meal to the next level. Its preparation stands independent of the main course, yet it complements any meat perfectly, making it even tastier.For more cranberry recipes, check out our Classic Cranberry Sauce, Cranberry Relish, Cranberry Chutney, and Cranberry Apple Sauce. 😊
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Ingredients
- 1 pound Cranberry fresh or frozen
- 2 cups pineapple diced fresh
- 1 cup orange juice freshly squeezed or storebought bottle
- 1 cup light brown sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon kosher salt
Instructions
- In a medium saucepan, combine the orange juice, cranberries, diced pineapple, sugar, cinnamon stick, and a pinch of kosher salt.
- Place the saucepan over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
- Let the sauce simmer for about 15 to 18 minutes. During this time, the cranberries will pop, and the sauce will begin to thicken. Stir occasionally.
- After the sauce has thickened, remove it from the heat. Discard the cinnamon stick and transfer it to a heat-proof bowl to cool. Store in an airtight container in the refrigerator for later use.
Equipments used:
Notes
- How to Store & Reheat
- Cool the sauce, transfer it to an airtight container, and refrigerate for up to 2 weeks. For reheating, use the microwave for small portions or the stovetop or oven for larger quantities. After reheating, adjust the seasoning and consistency to your liking.
- Make Ahead & Freeze
- You can make pineapple cranberry sauce ahead of time by allowing it to cool, transferring it to an airtight container, and labeling it with the date. You can store it in the refrigerator for up to 2 weeks. Alternatively, you can freeze it for up to 3 months. When you're ready to use it, thaw it in the refrigerator and reheat it as desired.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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