Cranberry-Pineapple Sauce

Cranberry-Pineapple Sauce

2 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Big Eyes
Recipe by  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

Adjust Servings

Original recipe yields 8 servings

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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.

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Reviews (2)

Rate This Recipe
DUEDOG
0

DUEDOG

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

Rae
0

Rae

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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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 154 cal
  • 8%
  • Fat
  • 2.5 g
  • 4%
  • Carbs
  • 32.5 g
  • 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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Cranberry Sauce with Apricots, Raisins, and Orange

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