Skinny Pineapple Cranberry Sauce

Marsha Gardner


My sister Carol gave this recipe that she got from an elderly lady in her church. Even those that aren't crazy about cranberries seem to like them prepared this way. She uses splenda because her husband is a diabetic, but it is lower in sugar so we use either the sugar or agave.

★★★★★ 4 votes
Stove Top


8 oz
cranberries, fresh
20 oz
can crushed pineapple in it's own juice
1/3 c
sugar or agave


1Drain liquid from pineapples into a measuring cup. Add water so that you have a total of 1 cup liquid.

Add to sauce pan with sugar and bring to a boil.
2Place cranberries in a food processor or chopper and chop fine. Add to pan and stir well. Cook over medium heat, stirring occasionally, until thick (about 10 minutes).

Add crushed pineapples to cranberry sauce and cook one more minute.

Allow to cool then place in a covered container and refrigerate overnight.

About Skinny Pineapple Cranberry Sauce

Course/Dish: Fruit Sides, Fruit Sauces
Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, Healthy