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.
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.
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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.