November 19

Holiday Cranberry-Pineapple Jelly


Holiday Cranberry-Pineapple Jelly

I’ve got an amazing recipe today that will become a keeper for the holidays. It’s a healthier take on cranberry sauce. Don’t be surprised if you end up using it at other times of the year!

It’s great to accompany almost any meat … and I’ve also found it strangely delicious stirred into spiralized veggie noodles (I know, I was shocked, too!)!

This thick cranberry sauce is almost a marmalade texture and takes less than 30 minutes to make. Plus, it can be made several days ahead of time and stored covered in the fridge.

I chose coconut sugar for this recipe because it’s lower in fructose. You also could add maple syrup (start with ¼ cup and add more to taste). Or, you can add dates. Simply soak 5-6 dates in hot water, and then chop them up before adding them to the pan.


  • ½ cup (100 g) coconut sugar (or maple syrup or chopped soaked dates)
  • 1 cup (230 g) water
  • ½ cup (110 g) crushed pineapple
  • 2 tbsp pineapple juice
  • ¼ tsp ground cinnamon
  • ⅛ tsp freshly grated nutmeg
  • ½ cup (95 g) dried tart cherries
  • 1 12-ounce (350 g) package fresh or frozen cranberries
  • ⅔ cup (85 g) chopped walnuts, toasted
  • ½ tsp freshly grated orange or lemon zest

Combine your sugar (coconut sugar, maple syrup, OR chopped dates) with the water, pineapple, pineapple juice, cinnamon and nutmeg in a medium saucepan. 

Bring to boil. Add cherries and cook for 2-3 minutes, until they start to soften. 

Next, stir in cranberries and return to boil. Lower the heat and simmer for about 10-12 minutes, until cranberries being popping. 

Carefully taste for sweetness, and adjust if necessary (honestly, it is already so sweet to me). Remove from heat. 

Meanwhile, heat a small skillet over medium-low heat. Add walnuts and toast them for about 2-3 minutes, until they begin to turn light brown. Do not get distracted and burn them like I did last year:) Remove from heat and set aside. 

When the cranberry sauce is done, stir in walnuts and orange zest. Let the mixture cool – it will thicken quite a bit. 

Serve the sauce either at room temperature or chilled. This keeps for 3 days in the fridge. And it is so much BETTER than a regular canned cranberry sauce. ENJOY!!!!! 



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About the Author

Originally born and raised in Russia, Val comes from a professional background focused on customer service, business administration, and legal work. Since serving people was always something Val enjoyed, she used her life-long passion for health, fitness, and nutrition to help other women reach their transformation journey goals. Now Val is a fitness, nutrition, and mindset coach with a primary focus on wholesome holistic nutrition with over 10 years of experience in the field.

Val Sikora

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