Chunky Cranberry Sauce with Pineapple and Ginger
Nov 16, 2015, Updated Oct 18, 2024
The perfect Cranberry Sauce – chunky, tart-sweet and loaded with fresh pineapple and a touch of ginger
The only Cranberry Sauce I make!
Chunky, tart-sweet and loaded with fresh pineapple and a touch of ginger, a real crowd pleaser! Can make a few days ahead.
So Simple to Prepare!
- Cranberries and 2 sugars are cooked together with fresh ginger (fresh is important!) and a cinnamon stick (broken in half)
- After only 10 minutes of simmering, remove from heat
- Cool 15 minutes then add ground cinnamon, a pinch of sea salt and pineapple (fresh important!)
- Pineapple is added after a little cooling so it does not cook in the sauce and become too soft
- Refrigerate when the cranberry sauce has cooled; store in an airtight glass container. Will last about 3 weeks
Enjoy! Yes, a Thanksgiving side you can make ahead of time!
Karen
Also see:
Cranberry Sauce Vinaigrette: Use your leftover Cranberry Sauce… you know you’ll have some! Make a delicious Vinaigrette, perfect for your salad creations after Thanksgiving.
Thanksgiving Leftover Chef Salad ~ Cranberry Sauce Vinaigrette
Crispy Chicken Thighs with Savory Cranberry Sauce (using your leftover cranberry sauce!)
Chunky Cranberry Sauce with Pineapple and Ginger
Equipment
- 1 2 quart non-reactive pot with cover
Ingredients
- 1/2 cup pure cane sugar
- 1/2 cup light brown sugar, I like organic coconut palm sugar
- 1 cup pineapple juice* unsweetened
- 1 tablespoons fresh ginger root, peeled & minced
- 1 pound cranberries, fresh, organic; rinsed and dried
- 1 medium whole cinnamon stick, broken in half
- 1/4 teaspoon cinnamon
- 1 pinch sea salt
- 1/2 cup pineapple, fresh, chopped 1/4 ” cubes
Instructions
- In a heavy- non reactive pot, add the 2 sugars, pineapple juice and the ginger. Bring to a boil and cook for 2 minutes to soften the ginger and melt the sugars. Add the cranberries (washed and picked over) and the broken cinnamon stick – stir well.Bring to a boil, then lower to a simmer. Cook, covered for 10 minutes.
- The mixture will thicken. Take off the heat and cool slightly, for about 15 minutes. Add the cinnamon, salt and pineapple. Stir, refrigerate when cool. Use within 2 weeks.
- *Can use other juices – Unsweetened Pomegranate or Unsweetened Cranberry
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I too make this cranberry sauce every year! Sometimes I do not have pineapple juice, so I use orange juice or pomegranate. Just the best.
Thank you Abiglail – thanks for the note, glad to hear to love this cranberry sauce!?
Really Great!!!
Thank you Julia! I think it’s really great too… new recipe coming using this Cranberry Sauce – an after Thanksgiving recipe (using your leftovers.)