This cranberry pineapple sauce for Thanksgiving is pure comfort in a little bowl. It brings a bright, homemade touch to the holiday table, and I love how its sweet-tart flavor can lift a plate of rich, savory food. Best of all, you can make it ahead, so one less dish needs attention on Thanksgiving Day.
Fresh cranberries give the sauce its lively tang, while pineapple packed in juice adds sweetness and soft, juicy pieces. A little sugar or agave rounds out the flavor, and water stretches the reserved pineapple juice to make the cooking liquid. The finished cranberry pineapple sauce tastes fruity and balanced, not too sweet.
The method is simple: drain the pineapple and save its juice, then simmer the juice with sugar and finely chopped cranberries until thick. Next, stir in chopped pineapple and cook for one more minute. After that, let the sauce cool and chill it for at least 6 hours. Allow about 5 minutes for prep, 15 minutes for cooking, and 6 hours for chilling. It makes 10 servings and has about 55 calories per serving.
Serve this cranberry pineapple sauce with Thanksgiving turkey, a cozy Sunday roast, or a potluck meal with family and friends. Since it tastes even better after chilling, you can prepare it the day before and enjoy a calmer holiday kitchen.
Why You’ll Love This Cranberry Pineapple Sauce for Thanksgiving
- It’s easy to make ahead. Prepare the sauce the day before, then take it out when you’re ready to serve.
- The ingredients are simple. Fresh cranberries, canned pineapple, sugar or agave, and water are all you need.
- It balances sweet and tart. Cranberries bring a bright bite, while pineapple softens their sharpness.
- It adds color and flavor. The ruby-red sauce looks festive beside turkey and other holiday dishes.
- It’s easy to share. Ten servings make it a handy choice for a family meal or potluck.
Cranberry Tips
Choose fresh cranberries that feel firm and look plump, with no soft or shriveled spots. A few lighter-colored berries are fine, but discard any that look moldy or feel mushy. Before chopping, rinse the cranberries under cool water and pick out stems or damaged fruit. Then pulse them in a food processor until finely chopped, rather than blending them into a smooth purée. Small pieces help the sauce thicken while keeping a pleasant texture.
Options for Substitutions
- Use frozen cranberries: You can use frozen cranberries instead of fresh. Thaw and drain them first, then chop as directed.
- Choose a different sweetener: Replace the sugar with agave as listed. You can also use honey, though it will add its own flavor.
- Adjust the sweetness: Start with a little less sugar if you prefer a tarter sauce. Taste near the end of cooking and add more if needed.
- Try crushed pineapple: Crushed pineapple can replace pineapple chunks. Drain it well and save the juice, but expect a softer, less chunky sauce.
- Use pineapple in water: If you cannot find pineapple packed in juice, use pineapple packed in water. The sauce may taste less sweet, so adjust the sweetener to taste.
- Swap the added water for juice: If you have extra unsweetened pineapple juice, use it instead of some or all of the water. Measure until the total liquid equals 1 cup.
Watch Out for These Mistakes
Measure the reserved pineapple juice and add water until you have exactly 1 cup of liquid. Too much liquid can leave the sauce runny, while too little can make it overly thick as it cooks.
Chop the cranberries finely, but do not turn them into a smooth paste. Also, add them after the sweetened liquid reaches a boil, then lower the heat to medium so the sauce cooks steadily without scorching.
Keep an eye on the pan as the sauce thickens. Stir now and then, especially around the bottom and sides. Cranberries release natural pectin as they cook, so the sauce will continue to thicken as it cools.
Add the chopped pineapple near the end, not at the beginning. The recipe needs only one extra minute after the pineapple goes in. Finally, chill the sauce for at least 6 hours so the flavors settle and the texture firms up.
What to Serve With Cranberry Pineapple Sauce for Thanksgiving?
This cranberry pineapple sauce pairs especially well with roasted turkey, baked ham, or roast chicken because its sweet-tart flavor cuts through rich meat. For a full holiday plate, serve it with mashed potatoes, green bean casserole, or roasted Brussels sprouts. It also makes a tasty addition to leftover turkey sandwiches the next day.
Storage Instructions
Store: Transfer cooled cranberry pineapple sauce to a clean, covered container and refrigerate it. For best quality, enjoy it within 5 to 7 days. Use a clean spoon each time you serve it, and keep it chilled when it is not on the table.
Freeze: Freeze the sauce in an airtight, freezer-safe container for up to 2 months. Leave a little space at the top for expansion. Thaw it overnight in the refrigerator, then stir well before serving. The texture may be a little softer after thawing.
Reheat: Serve the sauce cold or at room temperature, if you like. To warm it on the stovetop, place it in a small saucepan over low heat and stir until warmed through. For the microwave, heat it in a microwave-safe bowl in short 20- to 30-second bursts, stirring between each burst. Avoid boiling it, since that can make the fruit break down further.
Recipe Info
- Preparation Time: 5 minutes
- Cooking Time: 15 minutes
- Chilling Time: 6 hours
- Total Time: 6 hours 20 minutes
- Level of Difficulty: Easy
- Servings: 10
- Calories: About 55 kcal per serving
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
Approximate values are provided because brands and fruit sizes vary. Since agave may change the totals, these ranges are estimates for the recipe as written.
- Calories: 450 to 600
- Protein: 2 to 4 grams
- Fat: 1 to 3 grams
- Carbohydrates: 115 to 150 grams
Ingredients
- 8 oz fresh cranberries
- 1 (20 oz) can pineapple packed in its juice
- 1/3 cup sugar or agave
- Water, as needed to make 1 cup total liquid with the pineapple juice
Step-by-Step Instructions
Step 1: Drain the Pineapple and Measure the Juice
Set a strainer over a measuring cup or bowl. Drain the canned pineapple and save the juice. Add enough water to the juice to make 1 cup of liquid. Set the drained pineapple aside for later.
Step 2: Sweeten and Heat the Liquid
Pour the measured liquid into a saucepan. Stir in the sugar or agave, then bring the mixture to a boil over medium-high heat. Stir until the sweetener dissolves.
Step 3: Chop and Add the Cranberries
Rinse the cranberries and remove any stems or damaged berries. Pulse them in a food processor until finely chopped, taking care not to make a smooth purée. Add the chopped cranberries to the saucepan and stir well.
Step 4: Simmer Until Thick
Reduce the heat to medium. Cook the cranberries for about 10 minutes, stirring now and then so the mixture does not stick to the pan. The berries will soften, and the sauce will begin to thicken.
Step 5: Add the Pineapple
Chop the drained pineapple in the food processor. Stir it into the cranberry sauce and cook for 1 more minute. Then remove the pan from the heat.
Step 6: Cool and Chill
Let the sauce cool, then transfer it to a covered container. Refrigerate it for at least 6 hours, or overnight, before serving. The sauce will thicken more as it chills.
Conclusion
This cranberry pineapple sauce for Thanksgiving combines fresh cranberries, juicy pineapple, and a touch of sweetener in an easy make-ahead recipe. Simmer it until thick, add the pineapple near the end, and give it at least 6 hours to chill. Then serve it with turkey, ham, or your favorite holiday sides. Try it for your next family meal, and share how you served it or what you paired it with.
Print
Cranberry Pineapple Sauce
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 375 minutes
- Yield: 10 servings 1x
- Category: Side Dish
- Method: Simmering
- Cuisine: American
- Diet: Vegetarian
Description
A sweet-tart cranberry pineapple sauce that’s perfect for Thanksgiving, easy to make ahead, and enhances any holiday meal.
Ingredients
- 8 oz fresh cranberries
- 1 (20 oz) can pineapple packed in its juice
- 1/3 cup sugar or agave
- Water, as needed to make 1 cup total liquid with the pineapple juice
Instructions
- Drain the canned pineapple and save the juice. Add enough water to the juice to make 1 cup of liquid. Set the drained pineapple aside for later.
- Pour the measured liquid into a saucepan. Stir in the sugar or agave, then bring the mixture to a boil over medium-high heat. Stir until the sweetener dissolves.
- Rinse the cranberries and remove any stems or damaged berries. Pulse them in a food processor until finely chopped, taking care not to make a smooth purée. Add the chopped cranberries to the saucepan and stir well.
- Reduce the heat to medium. Cook the cranberries for about 10 minutes, stirring now and then so the mixture does not stick to the pan. The berries will soften, and the sauce will begin to thicken.
- Chop the drained pineapple in the food processor. Stir it into the cranberry sauce and cook for 1 more minute. Then remove the pan from the heat.
- Let the sauce cool, then transfer it to a covered container. Refrigerate it for at least 6 hours, or overnight, before serving. The sauce will thicken more as it chills.
Notes
Choose fresh cranberries that feel firm and look plump. Adjust sweetness to taste with sugar or agave.
Nutrition
- Serving Size: 1 serving
- Calories: 55
- Sugar: 12g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 0g
- Cholesterol: 0mg
