Cranberry Sauce w/ Pineapple Juice & Cinnamon
An oops-we-forgot-to-buy-apple-cider-but-we-have-pineapple-juice moment led to the discovery of this zingy cinnamony way to enjoy cranberries.
Servings Prep Time
8-10servings 5minutes
Cook Time Passive Time
10minutes 24hours
Servings Prep Time
8-10servings 5minutes
Cook Time Passive Time
10minutes 24hours
Ingredients
Instructions
  1. In a medium-large saucepan, combine pineapple juice, sugar, water, and cinnamon stick. Place over medium heat and bring to a simmer, stirring to dissolve sugar.
  2. Add cranberries. Stir occasionally until most of the cranberries have burst–about 10 minutes.
  3. Let cool at room temperature before transferring to a bowl. Cover and refrigerate for at least 24 hours. Remove cinnamon stick and serve at room temperature.
Recipe Notes

The original inspiration for this recipe came from the Williams-Sonoma Thanksgiving cookbook by Michael McLaughlin and was made with unfiltered apple cider. It’s tasty!

But one Thanksgiving we discovered that we forgot to buy cider. We didn’t have time for another grocery store run, so we put on our thinking caps and checked the pantry.

“Pineapple juice! Let’s try it!”

We did. And we loved it. In fact, now we make this Thanksgiving cranberry sauce with pineapple juice regularly!

Want to try another cranberry recipe?

Cranberry Fluff