Cranberry Pineapple Sauce with apples is a deliciously simple way to make cranberry sauce. This sweet and tangy cranberry sauce pairs perfectly with your holiday meal.
Take traditional cranberry sauce to the next level with this Cranberry Pineapple Sauce. Guests will love all of the flavors of this sauce and it’s the perfect topping for your turkey.
What makes this cranberry sauce so special is the addition of canned crushed pineapple and diced apple. The texture and flavor combination is spot-on perfection!
Also, this sauce is super simple to make and can be prepared up to a week in advance. Just store in an airtight container in the refrigerator and be sure to serve chilled.
And it just needs a few ingredients: cranberries, sugar, water, crushed pineapple, apple, and a lemon.
Be sure to check out these other simple holiday dishes that are the perfect sides for your get together:
Slow Cooker Ham uses a boneless half ham and features a delicious brown sugar glaze.
Sweet Potato Casserole is easy to make and has a delicious pecan crumble topping.
Mashed Potato Casserole with Ricotta and Parmesan is a fun and stress free way to serve mashed potatoes.
Kale Cranberry Feta Salad is a tasty and festive holiday salad. Moreover, it doesn’t wilt like regular lettuce.
Cannoli Cookies are a fun and unexpected treat at the end of dinner.
So, be sure to check out just how easy and fast it is to make homemade Cranberry Pineapple Sauce. Guaranteed to be your new favorite!
Cranberry Pineapple Sauce
Firstly, you will need 12 ounces of fresh cranberries. Twelve ounces of cranberries is about 3 cups total. I like to buy a large bag of cranberries (usually from Costco) and freeze them for all year long. They are especially delicious in my Cranberry Orange Muffins.
Then, place the cranberries, one cup of sugar, and one cup of water in a medium saucepan. Bring to a boil and let simmer for about 5 minutes, until the cranberries start to pop open.
Lastly, add in the diced and peeled apple (any apple works), crushed pineapple, and lemon zest and juice. Bring back to a simmer and let cook for an additional 15 minutes.
(Got leftover crushed pineapple? Use it up in my five-star Pineapple Zucchini Bundt Cake! This cake will not disappoint.)
Cover and refrigerate the cranberry sauce until ready to use. You can make this up to a week in advance. Be sure to serve chilled.
What to do with leftovers?
Got leftover cranberry sauce? Try to serving leftover cranberry sauce stirred into greek yogurt and topped with a simple Coconut Pecan Granola.
This cranberry sauce is also great served with vanilla ice cream or used as a spread in a delicious turkey sandwich. Or use leftovers to make this Leftover Cranberry Sauce Coffee Cake.
You could also freeze leftovers and use for another time. Why not make a batch and save some for Easter? Moreover, this cranberry sauce would easily keep in an airtight container in the freezer for up to six months.
Hope you love this recipe! Be sure to comment if you try it.
Cranberry Pineapple Sauce with Apples
- 12 ounces fresh cranberries
- 1 cup sugar
- 1 cup water
- 1 cup crushed pineapple in juice
- 1 apple, peeled, cored, and chopped
- 1 lemon, zested and juiced
- Cook the cranberries, sugar, and water in a saucepan over low heat for about 5 minutes, or until the skins of the cranberries start to pop open.
- To the saucepan, add the pineapple, apple, and lemon zest and juice. Bring to a simmer and cook for 15 more minutes. Remove from heat and let cool. Refrigerate until ready to serve.