Cranberry Pineapple Sauce

As a child, my only frame of reference for cranberries was cranberry bread at Christmastime and cranberry sauce on Thanksgiving. The smooth jellied sauce emerged quivering and jiggling from the can with a satisfying pop as the seal broke, sliding onto the plate whole, retaining its cylindrical shape and conveniently molded rings marking individual servings. A regular butter knife easily cut the cranberry sauce into perfectly round discs waiting to be plated alongside the turkey and stuffing.

For years this was the only cranberry sauce I knew, until one Thanksgiving when my aunt decided to bring something different. Change is never easy, and there was resistance. What was this lumpy whole berry blob? Where wereCranberry pineapple sauce in a crystal serving dish the smooth, neat slices of cranberry sauce? Eyebrows were raised, whispers hushed as tentative spoonfuls were dropped onto plates in the spirit of being polite. Aunt Rosaleen held her head high and reassured us with confidence; the cranberry sauce was still from a can, though it was whole berry not jellied, to that she added a can of chopped pineapple and handful of walnuts. Initially skeptical, we were quickly won over by the contrast in texture between the whole berries and pineapple and the crunch of the walnuts. The sweetness of the pineapple also complemented and rounded out the dish.

Cranberries, pineapple, walnuts, satsumas, cinnamon, cloves, allspice berries and ginger on a cutting board.Aunt Rosaleen’s cranberry sauce has been on the table ever since, though it has evolved. Today I use fresh cranberries and pineapple, and turn to some of my favorite fall spices- cloves, cinnamon, allspice berries, and ginger to infuse the cranberry cooking liquid, along with oranges (satsumas and clementines work very well, too). The result is a delicious mix of texture, tartness, sweetness, and spice. The sauce is a wonderful addition to your Thanksgiving plate and excellent on your leftover turkey sandwiches.

Do you or your family have a favorite cranberry sauce? Jellied or whole berry?

Cranberry Pineapple Sauce

Cranberry Pineapple Sauce

  • Servings: makes approximately 4 cups
  • Time: 15 minutes
  • Print

Ingredients:
1 12-ounce bag fresh cranberries, rinsed and picked over
¾ cup granulated sugar
½ cup water
5 whole cloves
2 allspice berries
1 cinnamon stick
1” piece ginger, peeled
1 orange, cut in half
1 cup chopped pineapple
1 cup toasted and chopped walnuts

Instructions:
Bring cranberries, sugar, water, cloves, allspice berries, cinnamon stick, ginger and orange to a boil in a medium sized sauce pan, stirring often to dissolve sugar. Reduce heat and simmer, stirring occasionally and pressing on the oranges (or satsumas/clementines) to release their juices, until the cranberries have popped, about 10 minutes.

Remove from heat and cool slightly. The sauce will continue to thicken as it cools. Remove cloves, allspice berries, cinnamon stick, ginger, and orange. Stir in pineapple and walnuts. Cover tightly and refrigerate until ready to serve. Sauce can be made up to a 1 week ahead. Serve chilled or at room temperature.

Cranberry pineapple Sauce ingredients in a saucepan.
Put the cloves and allspice berries in an infuser or small cheesecloth sachet. Place the spices, ginger, cinnamon stick, cranberries, orange halves, sugar, and water in a saucepan and bring to a boil, stirring to dissolve the sugar.
Simmering cranberry pineapple sauce ingredients
Reduce the heat to low and simmer until the cranberries have popped, approximately 10 minutes.
Add chopped walnuts and pineapple to cranberries.
Remove spices, ginger, cinnamon stick and orange halves. Allow cranberries to cool slightly before adding chopped pineapple and chopped walnuts. The sauce can be made ahead and will keep in the refrigerator for a week.
Cranberry pineapple sauce in a crystal serving dish
Serve Cranberry Pineapple Sauce chilled or at room temperature.

 

10 thoughts on “Cranberry Pineapple Sauce

  1. Love the story of how this came about and LOVE your cranberry pineapple relish. I also remember the canned cranberries and loved how came out of the can whole wit the markings. I started making my own from fresh as well and love the idea of adding the pineapple. Delicious.

    Liked by 1 person

  2. I can vouch for Suzanne’s fresh cranberry sauce. Of course, I have never made one and last year I made Suzanne’s and it was delicious! I love the idea of adding pineapples and walnuts! I think they complement the sauce beautifully. Next time, I’ll go with your recipe. Thank you!

    Liked by 1 person

  3. I think Aunt Rosaleen will be remembered for a long time in your family. She obviously knew a thing or two about Cranberry sauce (with the added kick). It does look amazing though, and must go so perfectly with turkey.

    Liked by 1 person

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