Cranberry Sauce with Pineapple
Your holiday guests will love this healthier version of Cranberry Sauce with Pineapple, Walnuts and Cherries that is naturally sweetened without refined sugar!
Servings: 10 Servings
Calories: 131.03kcal
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.
Nutrition
Calories: 131.03kcal | Carbohydrates: 21.49g | Protein: 1.91g | Fat: 5.17g | Saturated Fat: 0.49g | Sodium: 19.09mg | Potassium: 102.31mg | Fiber: 3.05g | Sugar: 14.28g | Vitamin A: 249.71IU | Vitamin C: 7.86mg | Calcium: 20.35mg | Iron: 0.49mg