Cranberry Pineapple Sauce

Cranberry Pineapple Sauce
Prep time
Cook time
Total time
Erika Waz, Kids Cuisine - Cranberry Pineapple Sauce - It would be really easy to just purchase a few cans of the whole berry sauce, mush it up and call it part of dinner, but I wanted something homemade and something my children would enjoy. I combined cranberries with sugar and water and cooked them together until the berries had all popped and the sauce started thickening up on it's own. Then I added the secret ingredient: a can of crushed pineapple, as well as a pinch of salt. A little more cook time, and I had a beautiful bowl of deep red cranberry sauce — but would they eat it? Both children dug right in wholeheartedly. Their eyes were practically rolling back in their heads, they both liked it so much. When asked if we should have these cranberries for Thanksgiving, my daughter became worried and asked if they really had to wait that long to eat them again. I take that as a recommendation.
Serves: 2 cups
  • 12 ounces fresh cranberries, picked over and rinsed
  • 2 cups sugar
  • ½ cup water
  • 1 8 oz can crushed pineapple in syrup
  • 2 teaspoons lemon juice
  • 1 pinch salt
  1. In a medium saucepan, combine cranberries, sugar and water. Bring to a boil. Reduce heat and simmer for 20 minutes, stirring frequently.
  2. Add crushed pineapples, lemon juice and salt to the pan, stir well. Cook for another 10 to 15 minutes, or until nicely thickened.
  3. Sauce can be served warm or cold, and can be made up to two days ahead of time. Store in the refrigerator, tightly covered.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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