Description
This Homemade Tropical Cranberry Salad is your Thanksgiving upgrade with a bright tropical twist: sweet, tangy cranberries meet sunny fruit flavors for a fun, crowd-pleasing side that feels festive without tasting “basic.”
Ingredients
Scale
Sauce Ingredients
- 12 oz. fresh (or frozen) cranberries (approx. 3 ½ cups)
- ½ water
- ¼ cup orange juice
- ½ cup + 2 Tablespoons pure maple syrup
- 1/8 teaspoon sea salt *
Other Ingredients
- 1 – [ 8 oz. can ] crushed pineapple, undrained *
Optional Add-Ins
- ½ to 1 cup toasted walnuts, toasted, rough chop
- ½ to 1 cup mandarin oranges
- 1/8 to ¼ cup shredded coconut, toasted
Instructions
- Make the Sauce by placing all the Sauce Ingredients into a medium sauce and heat over high heat until boiling. Once the mixture starts to boil, reduce the heat to medium and boil for 4 to 8 minutes or until all the cranberries burst and have thickened into a jelly-like substance, stirring constantly to prevent burning.
- Once all the cranberries have popped and the sauce has thickened, add the crushed pineapple (including any juice from the can) and boil for one minute, stirring constantly. Remove from the heat.
- Allow to sit for 10 minutes or longer and then place in a glass container and allow to come to room temperature. Cover and refrigerate at least 4 hours or preferably overnight.
- Once the cranberry sauce is cold, add in the Optional Add-Ins, stir gently to combine.
- Serve, enjoy, and refrigerate leftovers.
Notes
Please reference the blog post for Tips for Success, Pantry Products Used, Storage and Freezing, and Kitchen Equipment Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: 6 to 10