Fruited Cranberry Sauce ~ Fantastic

Cassie *


I made this particular sauce a week ago today, as a trial friend had talked me into trying she shared this recipe with me a year ago...I never got around to making it, but wanted something different for my guests this Thanksgiving. Let me just say it's fantastic...she makes it every year, and I will be as well from here on out. Delicious! ( I added a bit more pineapple than original recipe states and added some cinnamon. )


★★★★★ 1 vote

about 4 cups
15 Min
30 Min
Stove Top


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  • 2 c
  • 1 c
  • 1/4 c
    maple syrup
  • 16 oz
    fresh cranberries
  • 1/3 c
    fresh squeezed orange juice
  • 3 Tbsp
    orange rind - chopped + 1 1/2 tbsp orange zest ( about 3 oranges )
  • 1 c
    fresh, diced pineapple
  • 1 Tbsp
    candied ginger, thinly sliced + 1 1/2 tablespoons fresh ginger, minced
  • 1 c
    toasted, chopped pecans
  • 1/2 tsp
    cinnamon ~ optional

How to Make Fruited Cranberry Sauce ~ Fantastic


  1. Preheat oven to 350 degree F. Place pecans on a sheet pan. Bake for about 10 minutes or until starting to brown, don't burn. Set aside and chop once cool.
  2. Zest an orange to make 1 tablespoonful.

    Using a potato peeler, take several strips of zest from an orange to make 3 tablespoonful, finely chopped.

    Squeeze juice from oranges to make 1/3 cup.

    Slice candied ginger thinly to make 1 tablespoonful.

    Mince fresh ginger to make 1 1/2 tablespoonful.

    Dice 1 cup fresh pineapple.
  3. In a medium saucepan, bring sugar and water to a boil. Reduce heat and simmer for about 15 minutes or until syrup starts to thicken some.

    Add the maple syrup and simmer a couple minutes more.
  4. Add the cranberries and cook for about 5 minutes. Cranberries will begin to pop and skin will split. Stirring often.
  5. Reduce heat and add the zest, rind and orange juice - cook 5 minutes, stirring occasionally.
  6. Now, stir in the fresh ginger, candied ginger and pineapple. Cook another 5 minutes or until thickening. The sauce will thicken more as it cools
  7. Remove sauce from stove and stir in the toasted pecans.

    Cool, then place in a jar with a lid, or bowl.

    This sauce should be made a week before serving, for the flavors to merry!
  8. Enjoy! It's delicious!

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