Put that can of cranberry sauce down and give this Pineapple Orange Cranberry Sauce Recipe a try! It’s delicious, perfect for Thanksgiving day and goes great with Thanksgiving day leftovers!
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We’ve tried to settle down a bit as far as how much food we fix for Thanksgiving each year. Our family is growing but we’re trying to keep things simple around the holidays when it comes to meals because the older we get the more we want to relax and just enjoy time with our family members.
However, some dishes like this Pineapple Orange Cranberry Sauce Recipe will be made every year, no matter what!
What you need to make this Pineapple Orange Cranberry Sauce Recipe:
- whole-berry cranberry sauce
- mandarin oranges, well drained
- crushed pineapple, well drained
- chopped pecans, toasted
It’s super easy because of the cans!
This is really a dump and go Thanksgiving day recipe. It’s one of the fastest if not THE fastest recipe that I make each year. This cranberry sauce is so quick because it’s made with canned fruit.
However, I have found a few recipes online for Homemade whole cranberry sauce that I bet would work great for this recipe if you wanted to try that out.
Can I use Jellied Cranberry Sauce?
You can use Jellied Cranberry Sauce for this recipe BUT it’s not going to be quite as thick as it would be with the whole cranberry sauce. It’ll be more like jelly sauce with some bits of pineapple and orange.
Can I leave the pecans out?
You sure can! We don’t have any nut allergies in our immediate family so I like to add them in but you could totally leave them out if you needed to.
This Pineapple Orange Cranberry Sauce Recipe is an old recipe from the blog but I re did the photos and I wanted to go ahead and get them uploaded. The old photos looked awful and I’m pretty happy with how these turned out.
I learned to make this at a Taste of Home Cooking School quite a few years ago and it’s so good. I was never into Cranberry Sauce until I made this. Give it a try, I bet you’ll love it!!
Ps. this is the old photo —
More Thanksgiving recipes to make:
Pineapple Orange Cranberry Sauce
- 1 can (14 ounces) whole-berry cranberry sauce
- 1 can (11 ounces) mandarin oranges, well drained
- 1 can (8 ounces) crushed pineapple, well drained
- 1/4 cup chopped pecans, toasted
In a small serving bowl, combine the cranberry sauce, oranges and pineapple.
Stir in pecans just before serving.
Makes about 2 cups.
I love to see what your cooking from the blog!