Cranberry-Pineapple Sauce

Cranberry-Pineapple Sauce

2
Big Eyes 0

"This cranberry sauce is wonderful with Thanksgiving dinner, over cream cheese served with crackers or biscuits, or even over ice cream. Best if refrigerated overnight to allow flavors to blend."

Ingredients 40 m {{adjustedServings}} servings 154 cals

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 32.5g
  • 10%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 4 mg
  • < 1%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Cook and stir orange juice, white sugar, brown sugar, and cinnamon together in a saucepan over medium heat until sugars are dissolved, about 5 minutes. Stir in cranberries, pineapple, and walnuts; cook, stirring frequently, until sauce is slightly reduced and thickened, 25 to 30 minutes.
  2. Remove saucepan from heat and stir in orange liqueur.
Tips & Tricks
Chicken Breasts with Lime Sauce

See how to make tender breaded chicken breasts in a lime and butter sauce.

Blueberry Sauce

See how to make a delicious blueberry sauce for breakfast and dessert.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 2

  1. 2 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
DUEDOG
1/8/2013

I've had better. I like a higher cranberry to pineapple ratio.

Rae
12/27/2012

Delicious. I loved the addition of pineapple. I did cut the amount of pineapple because I only had an 8 oz can of chunks, I put the pineapple chunks into the food processor and pulsed it a few times since I didn't have the crushed. Also I didn't measure the walnuts out but I used about 1/2 cup chopped walnuts. Very tasty!