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.

Cranberry Pineapple Sauce.

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.

cranberries, sugar, pineapple, lemon, and apple for making cranberry pineapple sauce.

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.

cranberries, sugar, and water in pot

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.

cranberries in the pot popped open after simmering.

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.

apple and pineapple added to cranberry sauce.

(Got leftover crushed pineapple? Use it up in my five-star Pineapple Zucchini Bundt Cake! This cake will not disappoint.)

The final product in a saucepan.

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 these Cranberry Shortbread Bars.

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.

More Holiday Recipes

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.

Cranberry Pineapple Sauce in a white bowl.

I would love to hear from you! If you try this recipe, be sure to comment and rate it below. Enjoy!

Cranberry Pineapple Sauce.

Cranberry Pineapple Sauce with Apples

Cranberry Pineapple Sauce made with apples and crushed pineapple is so delicious and easy to make! Make up to a week in advance and serve with turkey or ham. Leftover sauce is perfect to top ice cream or Greek yogurt with.
5 from 9 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 1 minute
Cook Time: 20 minutes
Total Time: 23 minutes
Servings: 12 servings
Calories: 98kcal
Cost: 5


  • saucepan


  • 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.



The perfect make-ahead side dish, this cranberry sauce with pineapples can be made up to a week in advance and refrigerated until ready to use. Freeze leftovers for up to three months. 


Calories: 98kcal | Carbohydrates: 25g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 68mg | Fiber: 2g | Sugar: 22g | Vitamin A: 35IU | Vitamin C: 7mg | Calcium: 7mg | Iron: 1mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    I love the addition of pineapples. I’ve been looking for something a little different this year for Thanksgiving, and this fits the bill. Thank you so much for sharing!

  2. 5 stars
    I love a good cranberry sauce recipe and this one fits the bill! Look fantastic for the upcoming holiday. 🙂