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.
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.
Place cranberries in a food processor or chopper and chop fine.
Add to pan and stir well.
Cook over medium heat for about 10 minutes, stirring occasionally, until thick.
Place pineapple in a food processor and chop. Add crushed pineapples to cranberry sauce and cook one more minute.
Allow to cool then place in a covered container and refrigerate overnight.
- Calories: 2260.38kcal
- Fat: 3.41g
- Saturated Fat: 0.27g
- Monounsaturated Fat: 0.40g
- Polyunsaturated Fat: 1.23g
- Carbohydrates: 590.49g
- Fiber: 64.30g
- Sugar: 460.41g
- Protein: 13.81g
- Sodium: 38.05mg
- Calcium: 323.82mg
- Potassium: 2842.45mg
- Iron: 7.86mg
- Vitamin A: 83.35µg
- Vitamin C: 1054.15mg
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