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The holidays are coming and the traditional meal is very carb heavy! So I set out to create a healthier version of Cranberry Sauce with Pineapple that does not contain the standard 1 cup of white sugar. You're welcome!! We will be using coconut sugar, maple syrup or dates to sweeten our sauce and no one will be the wiser.
This Cranberry Sauce gets extra sweetness from the pineapple and it is super easy to make, so you can make it a few days ahead and have one less thing to worry about on the big day!
What you'll need:
- 12-ounce bag of fresh cranberries
- coconut sugar, maple syrup or 6 dates soaked in hot water, your choice
- crushed pineapple
- pineapple juice
- cinnamon and fresh nutmeg
- dried cherries
- walnuts
- orange zest
- medium size saucepan
How to make Cranberry Sauce with Crushed Pineapple
Combine the sweetener, water, pineapple, cherries, pineapple juice, cinnamon and nutmeg in a medium saucepan.
Add the cranberries and stir to combine.
Bring to a boil then lower heat and simmer for 12 to 14 minutes, until the cranberries begin to pop open.
Mash the cranberries to desired consistency, optional. Carefully taste for sweetness and adjust if necessary. Remove from heat and set aside.
Heat a small skillet over medium-low heat. Add the walnuts and toast them for 2 to 3 minutes, until they begin to turn light brown.
Remove from heat and set aside to cool enough to handle.
Chop the walnuts and add them to the cranberry sauce along with the orange zest.
Stir to thoroughly combine. The cranberry sauce will thicken when it cools. Serve at room temperature or chilled.
Recipe Notes:
- This sauce will keep for 3 to 5 days in the refrigerator.
- For a Hawaiian touch, substitute coconut flakes for the cherries and macadamia nuts for the walnuts.
- Serve with pork, turkey or chicken.
More delicious Cranberry recipes:
- Cranberry Salsa
- Cranberry-Orange Scones
- Cranberry Orange Pistachio Cookies
- Cranberry White Chocolate Oatmeal Cookies
- Cranberry Pecan Goat Cheese Log
Enjoy!!
Cranberry Sauce with Pineapple
Ingredients
- ½ cup coconut sugar or 1/2 cup maple syrup, or 6 dates soaked in hot water and chopped.
- 1 cup water can substitute orange juice if preferred
- ½ cup crushed pineapple
- 2 Tablespoons pineapple juice
- ¼ teaspoon cinnamon 1/4 to 1/2 teaspoon, to taste
- ⅛ teaspoon freshly grated nutmeg
- ½ cup dried cherries
- 12 ounce bag cranberries can use fresh or frozen
- ⅔ cup walnuts toasted and chopped
- 1 teaspoon orange zest
Instructions
- Combine the sweetener, water, pineapple, cherries, pineapple juice, cinnamon and nutmeg in a medium saucepan.
- Add the cranberries and stir to combine.
- Bring to a boil then lower heat and simmer for 12 to 14 minutes, until the cranberries begin to pop open.
- Mash the cranberries to desired consistency, optional. Carefully taste for sweetness and adjust if necessary. Remove from heat and set aside.
- Heat a small skillet over medium-low heat. Add the walnuts and toast them for 2 to 3 minutes, until they begin to turn light brown.
- Remove from heat and set aside to cool enough to handle
- Chop the walnuts and add them to the cranberry sauce along with the orange zest.
- Stir to thoroughly combine. The cranberry sauce will thicken when it cools. Serve at room temperature or chilled.
Notes
- This sauce will keep for 3 to 5 days in the refrigerator.
- For a Hawaiian touch, substitute coconut flakes for the cherries and macadamia nuts for the walnuts.
- Serve with pork, turkey or chicken.
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