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Chunky Cranberry Sauce with Pineapple and Ginger

The perfect Cranberry Sauce – chunky, tart-sweet and loaded with fresh pineapple and a touch of ginger

My favorite Cranberry Sauce
My favorite Cranberry Sauce
Ingredients for the cranberry sauce
Ingredients for the cranberry sauce

My favorite Cranberry Sauce


½ cup pure cane sugar

½ cup light brown sugar, I like organic coconut palm sugar

1 cup pineapple juice* unsweetened

1 tablespoons fresh ginger root, peeled & minced

1 lb. cranberries, fresh, organic

1  whole cinnamon stick, broken in half

¼ teaspoon cinnamon

1  pinch sea salt

½ cup pineapple, fresh, chopped ¼ ” cubes



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


Servings: about 14, makes 2 cups

This recipe may not be reproduced without the consent of it’s author, Karen Sheer.

To say hello, discuss a recipe, share one, or have a comment - I would love to know what you think!

    • Abigail
    • 16 Nov 2023

    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.

    1. Reply

      Thank you Abiglail – thanks for the note, glad to hear to love this cranberry sauce!?

    • Julia Hammack
    • 20 Nov 2023

    Really Great!!!

    1. Reply

      Thank you Julia! I think it’s really great too… new recipe coming using this Cranberry Sauce – an after Thanksgiving recipe (using your leftovers.)

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