Homemade Cranberry Sauce with Pineapple and Walnuts
This homemade cranberry sauce is made with fresh cranberries, crushed pineapple and walnuts. It cooks in about 35 minutes and keeps in the fridge for up to 3 weeks, so you can make it ahead for Thanksgiving.
Servings: 4 people
Calories: 95kcal
Ingredients
- 12 oz bag of fresh cranberries
- 1 cup crushed pineapple canned or fresh, drained (reserve the juice for the sauce). If using fresh, you will need to juice some
- 1/2 cup sugar
- 1/2 cup walnuts optional, or use pecans
- 1 tsp lemon juice
Instructions
- Drain pineapple juices into a measuring cup. Add water to make one cup of liquid1 cup crushed pineapple
- Place cranberries, the cup of liquid (this is just the pineapple juice and the water, you will use the pineapple later), and sugar into a medium sauce pot. Stir.12 oz bag of fresh cranberries, 1 cup crushed pineapple, 1/2 cup sugar
- Bring to a boil over medium heat until all cranberries have popped and the mixture is thickened, stirring every now and then.
- Once all the cranberries are popped, remove the sauce pot from the heat and add the nuts (optional), lemon juice and pineapple. Mix and pour into a bowl and let cool. Once cool, the cranberry sauce mixture will be jelled and ready to serve.1/2 cup walnuts, 1 tsp lemon juice, 1 cup crushed pineapple
Notes
Store leftover cranberry sauce in an airtight container in the fridge for up to 3 weeks, or freeze it for up to 6 months and thaw overnight in the fridge.
Frozen cranberries work in place of fresh. Use the same amount.
For a spiced version, add 1/2 teaspoon each of cinnamon and allspice and 1/8 teaspoon each of ground ginger and cloves.
Nutrition
Calories: 95kcal