• Kate

Cranberry Sauce

Updated: Nov 30, 2018


While I was in Physical Therapy I was chatting with my PT about things we expect to find at the Thanksgiving table. We obviously agreed on the staples: turkey, potatoes, and stuffing. We disagreed on Green Bean Casserole (I am not a big fan) and I mentioned that I could take or leave the cranberry sauce.


Obviously, the canned stuff leaves much to be desired, it is straightforward but there is something nostalgic about cutting the log into rings. But a good relish can change things and my PT talked me through how she makes hers. I didn’t remember word for word what she said but I liked the list of ingredients she rattled off, and honestly, I was going to use them to make a cocktail which can be found HERE. I did have about half of all the ingredients left over and thought, why not? I’ll bang out some cranberry sauce for my dinner.



Cranberry Sauce



  • 6 Oz Fresh Cranberries

  • 4 Pineapple Rings, Canned

  • 2 Tbsp Chopped Jalapeno

  • ¼ C Canned Pineapple Juice

  • ¼ C Orange Juice

  • ¼ C Water

  • 1 Tbsp Lemon Juice

  • ½ C+ 2 Tbsp Sugar

  • Salt

Yields: 3C


In a food processor roughly chop cranberries, if I were to do this again I would chop half and leave half whole.



In a medium saucepan add cranberries to water, pineapple juice, orange juice, and lemon juice bring to a boil and cook until whole cranberries split open.



On a plastic cutting board finely chop jalapeno. Depending on your spice preference discard seeds and produce about 1-2 Tbsp. I thought that a little bit of heat would be a wonderful contribution to the extremely sweet cranberry sauce. I don’t want it to be overpowering just an extra sensation that sits on the back of your taste buds. Also, cut the pineapple rings into nickel-sized chunks.


To the saucepan add sugar, salt, jalapeno, and pineapple. Let cook uncovered until thick, we want to cook out all that liquid for about 20-30 minutes over a low simmer. We are not adding gelatin so it will not be that stiff jello-like consistency of canned sauce or some relishes. Think of a chunkier applesauce.



Allow to cool, then transfer into serving bowl and place in the refrigerator for at least 2 hours or you can prepare days in advance. The cooling process will also contribute to it thickening up slightly.


The color is absolutely amazing, this deep violet with a hint of red, but be careful, it can create a nasty stain!



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