Chunky Cranberry Sauce with Pineapple and Ginger
The perfect Cranberry Sauce – chunky, tart-sweet and loaded with fresh pineapple and a touch of ginger
Ingredients
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
Servings: about 14, makes 2 cups
This recipe may not be reproduced without the consent of it’s author, Karen Sheer.
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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.)