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cranberry relish

Pineapple Cranberry Relish


  • 1/4 cup sugar
  • 1/4 cup light brown sugar
  • 1/2 cup pineapple juice from crushed pineapple can
  • 1 tablespoon fresh ginger peeled and minced
  • 8 ozs. fresh organic cranberries
  • 1/4 teaspoon cinnamon
  • 1 pinch sea salt
  • 1/2 cup crushed pineapple


  1. In a colander placed over a bowl, drain crushed pineapple away from the pineapple juice.
  2. In a medium saucepan, add the sugar, brown sugar, pineapple juice and ginger. Bring to a boil and cook for 2 minutes to dissolve the sugar.
  3. Rinse cranberries in cold water in a colander. Add the washed cranberries to the saucepan and stir well. Bring to a boil and lower to a simmer. Cover and simmer for 10 minutes, stirring occasionally.
  4. As you stir, gently smash the broken cranberries to make the sauce.
  5. Remove from heat and cool for 15 minutes.
  6. Add the cinnamon, salt and drained crushed pineapple. Stir to incorporate.

Recipe Notes

Refrigerate until ready to use. Sauce will last for up to 2 weeks in the refrigerator.