Cranberry-Pineapple Sauce

Cranberry sauce can be served hot, room temperature, or cold. Make the sauce up to a week in advance and keep refrigerated until ready to serve.



  • 12 ounces cranberries, rinsed
  • 1 cup water
  • 3/4 cup granulated sugar
  • Juice and zest of 1 orange
  • 1 jalapeño, cored, seeds removed and minced
  • 1 1/2 cups diced pineapple (about 1/2 medium pineapple)


  1. Combine cranberries, water, sugar, orange juice and zest, and jalapeños in a medium saucepan.
  2. Bring to a boil over medium-high heat, stirring until sugar is dissolved. Reduce heat to a simmer and cook until most cranberries have popped and broken down and mixture has thickened slightly, about 15 minutes.
  3. Stir in chopped pineapple and serve.