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Pineapple Orange Cranberry Sauce

This easy homemade Pineapple Orange Cranberry Sauce is the perfect combination of sweet and tart with a hint of vanilla. It's a must-have Thanksgiving side dish that is sure to be a hit!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 12 (¼ cup each - recipe makes about 3 cups total)
Calories: 112kcal
Author: Michelle / Now Cook This!


  • 1 20-ounce can crushed pineapple
  • 1 12-ounce bag fresh cranberries, frozen cranberries can also be used
  • 1 cup sugar
  • 1 cup orange juice, freshly squeezed or bottled
  • 1 teaspoon vanilla extract


  • Drain the pineapple; set aside. Discard the juice or save it to use in another recipe.
  • In a medium saucepan, combine the cranberries, sugar, and orange juice. Bring to a boil, stirring occasionally, over medium-high heat.
  • Reduce the heat to a low boil. Cook for 10 minutes, stirring occasionally, until the cranberries have burst and the mixture has thickened slightly. Note: The sauce will continue to thicken as it cools, so you do not need to cook it until it is very thick.
  • Remove from the heat. If you would like a less chunky sauce, mash the cranberries with a potato masher to the desired consistency.
  • Add the drained crushed pineapple and vanilla extract; stir to combine.
  • Transfer the cranberry sauce to a bowl. Cover and allow to cool completely at room temperature, then refrigerate until ready to serve.

Recipe Notes

  • The flavor of this cranberry sauce improves as it sits in the refrigerator and chills. Therefore, I would recommend making it the day before (or at least several hours before) you want to serve it. You could also make it ahead of time and freeze it.
  • Store cranberry sauce in an airtight container in the refrigerator for one to two weeks or in the freezer for up to 2 months. 
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