Cranberry Sauce with Raspberries and Pineapple
Cranberries combine beautifully with raspberries and pineapple in this naturally sweetened cranberry sauce recipe. Free of refined sugar, this easy cranberry sauce recipe is not only delicious, but also gluten free, grain free, and free of common allergens.
Ingredients
- 12 oz bag fresh or frozen cranberries (about 1 3/4 cups)
- 1 C fresh or frozen raspberries
- 1 C fresh pineapple, chopped small (or 1 8-oz can crushed pineapple or pineapple tidbits)
- 1/4- 1/2 C raw honey
- 1 tsp vanilla extract (optional)
Instructions
- Wash and pick over berries if using fresh. Add all fruit to saucepan with a tablespoon of water or pineapple juice.
- Turn heat under saucepan to low and cover. When the fruit simmers and begins to release its juice, remove the lid and turn to heat to medium. Stir regularly and allow the mixture to boil gently for about 10 minutes, until the cranberries pop, the raspberries start to break down, and the mixture becomes a uniform red color.
- Cool to lukewarm before adding the honey in order to preserve the beneficial properties of raw honey. Stir in enough honey to sweeten the cranberry sauce to your taste, then chill well before serving.