
How To Make Cranberry-Pineapple Sauce
Create a low carb version of a thanksgiving staple with this cranberry-pineapple sauce recipe. The addition of pineapple means less added sugar.
Serves:
Ingredients
- 8ozcranberries,fresh
- 20ozpineapple,in pineapple juice
- â…“cupsugar,or agave
Instructions
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Drain liquid from pineapples into a measuring cup. Add water to get a total of 1 cup liquid. Add to sauce pan with sugar and bring to a boil.
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Place cranberries in a food processor or chopper and chop fine.
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Add to pan and stir well.
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Cook over medium heat for about 10 minutes, stirring occasionally, until thick.
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Place pineapple in a food processor and chop. Add crushed pineapples to cranberry sauce and cook one more minute.
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Allow to cool then place in a covered container and refrigerate overnight.
Nutrition
- Calories:Â 2260.38kcal
- Fat:Â 3.41g
- Saturated Fat:Â 0.27g
- Monounsaturated Fat:Â 0.40g
- Polyunsaturated Fat:Â 1.23g
- Carbohydrates:Â 590.49g
- Fiber:Â 64.30g
- Sugar:Â 460.41g
- Protein:Â 13.81g
- Sodium:Â 38.05mg
- Calcium:Â 323.82mg
- Potassium:Â 2842.45mg
- Iron:Â 7.86mg
- Vitamin A: 83.35µg
- Vitamin C:Â 1054.15mg
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