Cranberry Pineapple Sauce


3 cups (12 oz.) Paradise Meadow Fresh or Frozen Cranberries

1 can (20 oz.) crushed pineapple in juice

1 1/4 cups sugar

1 1/4 cups walnuts, chopped

1 tbsp lemon juice, fresh

1/4 tsp clove


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 pineapple juice in it) to make 2 cups liquid. Place this liquid in a saucepan. Add in the cranberries and sugar. Stir over medium-high heat until sugar dissolves and the mixture comes to a boil. Lower the heat and continue to simmer until most of the berries pop, and the mixture is thick, stirring occasionally (about 10 minutes). Remove the sauce from heat and add in the drained pineapple, walnuts, lemon juice and cloves; mix until well combined. Transfer to a bowl and serve warm or cold.  Sauce may be made ahead and refrigerated.


Fresh Cranberries

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Fresh Cranberries

Tips and tricks for cooking & baking with cranberries.