Dried Cranberry Sauce With Pineapple
When it comes to holiday food, cranberry sauce is one of the most traditional, and I don't blame you for sticking with tradition. But this year, try something new: dried cranberry sauce with pineapple!
Your holiday table deserves this vibrant cranberry sauce. It's a quick and easy recipe you'll turn to repeatedly and taste good with so many other dishes. So do your family's taste buds a favor - whip up a batch!
This is the perfect complement to turkey and all your holiday side dishes. Made with dehydrated fruit, all it takes is three ingredients!
WHY THIS RECIPE WORKS
This delicious homemade cranberry sauce recipe combines dried pineapple, the tartness of the cranberries, and sweet mango nectar to create a sweet sauce that will complement all your holiday side dishes. Whether serving traditional roast turkey or serving, duck, or venison, this easy cranberry sauce will be the perfect addition.
This simple recipe featuring three-ingredient cranberry sauce makes a great addition to your holiday table or any time of year. Dehydrated fruit is a great pantry staple, allowing you to enjoy food all year long
I love this recipe because the tartness of the cranberries pairs nicely with the sweetness of the pineapple and mango nectar. You'll be surprised how well they complement each other.
That said, this is a list of basic ingredients for working with dried cranberries but feel free to use this as a starting point! Whether you're looking to control the sugar content or interested in adding your favorite fruit or nuts there are options.
- Dehydrated cranberries: of course, fresh cranberries will work here too, but our point is to utilize our dried fruit stash! A 12-ounce bags are usually what I find dried berries at most stores year-round. Dried cranberries are available in bulk bins at most grocery stores, or you can easily make your own by drying fresh cranberries on a baking sheet at 125°F for about 6 hours. If you're using fresh pineapple, cut it into ¼-inch slices before drying to ensure that it will dry evenly.
- Mango nectar: other fruit juices such as cranberry juice, bottled orange juice or apple juice could be a good swap to build on those tart flavors. You could add in orange zest or lemon juice if you are looking to kick up the citrus flavors here.
- Dried pineapple slices: If you're using fresh pineapple, cut it into ¼-inch slices before drying to ensure that it will dry evenly.
My goal was to keep this recipe pretty simple but if you're looking to do a little more with it there are a lot of fun flavors you can add to this
- While I did not utilize any added white sugar, as it really doesn't need it! I can see adding dark brown sugar, maple syrup or agave syrup would be a delicious addition to this! If I add more sugar, I'd reduce some of the nectar or juice.
- ou can use this sauce as is or add additional flavors like cinnamon or nutmeg for added spiciness. If you'd like to sweeten the sauce up just a bit more, add another ¼ cup sugar before simmering it down until thickened—just don't let it get too thick!
- spices such as cinnamon sticks, ground ginger, star anise or
This easy-to-make sauce comes together in a few minutes, so you can make it ahead of your holiday meal
- Combine the cranberries, mango nectar, and pineapple in a small saucepan over medium heat.
- Cook for 10-12 minutes, frequently stirring, until the fruit is fully hydrated and the nectar has thickened to a dark red hue. At this point, it will have a thick, jam or jelly-like consistency. The natural pectin in the fruit is why this sauce is set up!
- Remove from heat and cool before transferring to a serving dish and serving.
Spoon some warm cranberry sauce onto your diner plate-or make some leftover cranberry mayo!
If you prefer a smooth sauce with a jelly-like consistency, run this through a hand blender or a food processor. This will break down the fruit and make it easier to spread or use in recipes. You can add some water if you want to thin it out more.
If you don't have dried pineapple on hand but still want to make this recipe, try using canned pineapple instead! However, remember that canned pineapple has more sugar than fresh, so if this bothers you, go ahead and use fresh pineapple instead
This sauce is a great way to add color, flavor, and nutrition to your holiday table. There is more to this dried cranberry recipe, and so much to do with it outside of the holidays! This easy holiday sauce can be used in so many ways! Here are a few suggestions:
- Try it on crostini for an easy appetizer
- Serve it with baked brie for a unique twist on the classic cheese board;
- Top a grazing board with this delicious combination of ingredients;
- Add some to some vanilla ice cream
- Add it to leftovers for an added kick of flavor, or even make a sweet turkey sandwich spread for your leftover cranberry sauce!
What's the best way to store your dried pineapple and cranberry sauce? In an airtight container! The heat will cause the fruit to release its moisture into the air, so you must keep your dried pineapple and cranberry sauce tightly sealed, so it doesn't dry out.
Once your sauce is at room temperature, store in an airtight container for up to two weeks. It also freezes well for up to six months.
Dried Cranberry Sauce With Pineapple
- 1 cup of dried cranberries
- ¾ c. fresh mango nectar
- ¼ cup dried pineapple
- Combine the cranberries, mango nectar, and pineapple in a small pan over medium heat.
- Cook for 10-12 minutes, frequently stirring, until the fruit is fully hydrated and the nectar has thickened to a dark red hue.
- Remove from heat and cool before serving.
- Spoon some warm cranberry sauce onto your diner plate-or make some leftover cranberry mayo and enjoy!
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