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Cranberry-Pineapple Sauce

Cranberry-Pineapple Sauce

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Big Eyes

Big Eyes

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • 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

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Directions

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

DUEDOG
0

DUEDOG

1/8/2013

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

Rae
0

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!

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