Super Easy Cranberry Pineapple Sauce Recipes

AMAZING PINEAPPLE CRANBERRY SAUCE

Steps:

• Drain juice from canned pineapple into a measuring cup. Fill the measuring cup with enough water to equal 1 cup liquid altogether.
• Stir pineapple juice mixture and sugar together in a saucepan; bring to a boil, stirring constantly. Add cranberries and return to a boil. Reduce heat to low and simmer until cranberries burst, about 10 minutes.
• Mix pineapple chunks into cranberry mixture. Cool to room temperature before serving.

CRANBERRY PINEAPPLE SAUCE

Steps:

• 1. In a medium saucepan, bring water and sugar to a boil. Add cranberries. Cook over medium heat for 10 minutes, til the berries pop, stirring constantly.
• 2. Add the pineapple, pineapple juice and nuts. Stir to combine. If you wish to add the nutmeg, do so. Continue cooking for 1-2 minutes. Remove from heat.
• 3. Pour into a serving bowl and serve warm.
• 4. Notes: This is a tangy, not so sweet sauce. It goes great with roast pork, ham, as well as roasted chicken and turkey. Goes great with smoked pork, too. You can use fresh or frozen cranberries to make this sauce. If you use fresh berries, wash and cull them before cooking. If you like a sweeter sauce, add a couple more TBS of sugar. Nuts: I used pecans. Walnuts would work too.

CRANBERRY-PINEAPPLE SAUCE

Steps:

• 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.
• Remove saucepan from heat and stir in orange liqueur.

DELICIOUS CRANBERRY-PINEAPPLE SAUCE

Steps:

• Drain the pineapple thoroughly in a fine sieve set over a large measuring cup (push the pineapple against the sieve to drain out any extra juice).
• Add enough water to the measuring cup (with the juice in it) to make 2 cups liquid.
• Place the liquid in a saucepan.
• Add in cranberries and sugar.
• Stir over medium heat until sugar dissolves and the mixture comes to a boil.
• Continue to boil until most of the berries pop (you might want to keep a splatter screen or a lid over until the berries are finished popping) and the mixture is thick, stirring occasionally (about 10 minutes) remove from heat.
• Add in drained pineapple, walnuts, lemon juice and cloves; mix until well combined.
• Transfer to a bowl and cool to room temperature.
• Cover and refrigerate for 24 hours.
• Delicious!

SUPER EASY CRANBERRY-PINEAPPLE SAUCE

Steps:

• Sort and rinse cranberries. Combine cranberries, water and sugar in a saucepan. Cook on medium-high heat until cranberries are all popped. Add in a few spoonfuls of canned, lightly drained crushed pineapple. I'm guessing about 1/4 cup, just add to taste. Let sit for a few minutes for flavors to mingle before putting into a container to refrigerate.

PINEAPPLE CRANBERRY RELISH

Steps:

• In a large bowl, mix together the pineapple, cranberry sauce, walnuts and strawberries. Cover and chill overnight before serving.

CRANBERRY-PINEAPPLE RELISH

Steps:

• Grate 2 teaspoons zest from orange. Remove remaining peel and pith from orange, and discard. Holding orange over a bowl, cut between membranes, allowing segments and juice to fall into bowl. Squeeze juice from membranes into bowl, and discard membranes. Slice segments crosswise. Add zest.
• Pulse half the cranberries in a food processor until finely chopped. Add remaining cranberries, and pulse just until the second addition is coarsely chopped. Add to orange segments and zest, along with pineapple, honey, sugar, salt, and pepper, and gently combine. Cover, and refrigerate overnight (or up to 3 days). Serve chilled or at room temperature.