Just 3 ingredients makes this healthy sweetener free Homemade Cranberry Sauce. The perfect compliment to your holiday feast.
Yay or nay on the homemade cranberry sauce? I am for sure a yay!
I used to be anti homemade cranberry sauce though. You know the kind that comes in a can that is like one big solid thing of cranberry jello? That was my jam. It was a must that my mom had to buy that kind or my sister and I would throw a fit. And not the chunky kind with pieces of whole cranberries. No, the full on jello kind. I know it’s not jello per say, but it practically should be. Pretty sure that stuff is just sugar with some cranberry flavoring.
My poor mother though. She is a veggie lover and raised us eating our veggies and healthy meals. But she also wanted us to be happy and splurged on things like fruit loops, fluff for peanut butter and fluff sandwiches, Pillsbury cinnamon rolls, canned cranberry sauce for holidays, and many other things. Where ever we were going on Thanksgiving, the house had to have some, or we would bring our own.
So this is dedicated to my momma. This homemade cranberry sauce is her recipe! I’m pretty sure she didn’t make it for a few years since we thought it was so weird. I’m so glad my taste buds have evolved over time and I have moved away from process foods. Because this sauce is so good. I made it two years ago for friendsgiving and my friend requested it again this year!
It’s just is 3 ingredients. Whole cranberries, pineapple, and apple. The fruit adds some sweetness to balance out the tartness from the cranberries. It cooks down into a thick chutney consistency.
My mom says this cranberry sauce will keep in the fridge for months, as long as you keep it sealed tightly in a glass jar. She is a waster of nothing! It’s so good, I don’t think it will last that long though. I eat this stuff by the spoonful, put it on salads, and mix it in my yogurt. Michael has been putting it on rice cakes with PB. It’s like a PB and jelly. Oh and it goes great with your turkey, tahini whipped sweet potatoes, and roasted sweet potato & beet stacks. You know that whole holiday feast thing 😉
- 4 cups whole cranberries (220 grams)
- 2 cups diced pineapple*
- 1 apple, diced (about 150 grams)
- Add cranberries and pineapple to a medium sized saucepan over medium-low heat. Cook for 20 minutes, stirring occasionally, until broken down.
- Add apple and cook for another 15 minutes. Consistency should be a thick chutney.
- Store in a glass jar in the refrigerator for up to a month.
Let’s talk
What kind of cranberry sauce to you like?
Were you picky about certain foods when you were younger?
Love the idea of using pineapple! Since pineapple is so naturally sweet it’s a brilliant idea.
Yes, right?! Credit goes to my momma 🙂
I have this great cranberry sauce recipe that requires one bag of frozen cranberries, a whole orange, and some sugar… You just blend it in the food processor and don’t cook it at all… It’s so refreshing and citrus-y. This year, I’d like to omit the sugar – or may use coconut sugar if push comes to shove, but do you think if i threw pineapple in there, that would sweeten it enough?
Oh yum that sounds so good!! I love that you don’t have to cook it either. I think you could def sub the pineapple for it! It adds some sweetness and I think will balance the cranberries. Let me know if you try it and how it goes!
I came across this recipe and was wondering what type of apples you use and if they have to be peeled.
I think any kind of red apple will work. I recently used am ambrosia apple, but usually use gala. I just always use red and not green since they are a little sweeter. Hope you enjoy Anne!
Thanks so much for sharing this recipe! I’ll be making this year for Thanksgiving, wondering how many people this serves as is? (trying to decide if I should double it, but there will only be 8 of us total)? Thanks again! -Stacy
It makes about 3-3.5 cups. I would say that is plenty for 8 people, but I guess it depends how much those people love cranberry sauce haha. It keeps for up to a month so I use it on a bunch of things after the holidays if I have extra. Hope you enjoy Stacy!
Do you use the pineapple juice or just the pineapples firts time making the recipe 🙂
Just the pineapples! The fruit will break down and give some liquid while you cook it. Hope you enjoy!
So yummy…. I added some orange zest and the juice of a orange!
Yum, orange and cranberry are so good together! Thanks for trying and so glad you liked ti Michelle!
If I use canned pineapple, should I drain the juice first?
Yes! Just use the pineapple itself. Hope you enjoy Allie!
Was really good as written! Decided to experiment though and I put the juice of a lemon it. Also added a tsp of cinnamon and a tsp of vanilla. Holy smokes it is this good. The cinnamon really adds a depth to it.
Wow! The cinnamon and vanilla sounds like an amazing addition! I am definitely going to try that. Thanks so much for trying Shea!
Can you tell me if you peeled the apples?
I don’t peel the apple, but you can if you like. Hope you enjoy Jamin!
I just made this and it is so sour I doubt anyone will touch it, it is not sweet at all. I just double checked the recipe and I made it correctly. I’m trying it for my husband who doesn’t eat sugar but this is not going to work. I think I will mix with a container of applesauce and see if I can salvage.
Hi Annc, I’m so sorry to hear that. I have had a lot of people make it and like it. The pineapple and apple definitely sweeten it, but it depends on your taste buds on how sweet you like things. I hope it didn’t inconvenience you too much.
Bringing this baby to our Thanksgiving brunch! Cannot wait to try this. Thanks for the recipe!
Yay!! Hope you enjoy and thank you for making it!
Thank you for this delicious recipe. It was a little tart for us so I added Spends, cinnamon, vanilla and some water. Yum.
A few people have added cinnamon and I’m going to have to try that myself. Thanks so much for trying it Christine!
Everybody raved about this chutney. I loved the idea of this recipe. I made it but way too sour. I ended up adding cinnamon/sugar sprinkled in, orange zest and orange juice. You have to let this sit in the fridge overnight to blend the flavors. I loved the tart, lightly sweetened and chunkiness of the apples and pineapple. Thank you! My new go to!
So glad to hear that Robin! A few others have added cinnamon and I need to try that – I am thinking I am going to make some more haha. Thanks so much for trying it!
Hi Kelly! thank you for the recipe! I liked it a lot so I am going to make it for my christmas dinner. I also added your recipe to my latest blog. You can see it here: https://omdetox.com/21-vegan-christmas-recipes/
Merry christmas!
So glad you liked it Dominique! I think I am going to make it for Christmas too 🙂 and thanks for including me in the round up, everything looks so good on it! I will share it!