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Cranberry-Pineapple Sauce

Cranberry-Pineapple Sauce

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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 {{adjustedServings}} servings

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Original recipe yields 8 servings

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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

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.
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Reviews

DUEDOG
0
1/8/2013

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

Rae
0
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!