Cranberry Sauce with Pineapple and Ginger - Low Carb, Sugar Free, Paleo
Serves: 8
  • 1/2 ripe pineapple, peeled and core left on; or the equivalent frozen and thawed
  • 2 pounds fresh whole cranberries, rinsed
  • 2 tablespoons minced fresh, peeled ginger (I use a food processor)
  • 1/2 - 3/4 cup xylitol (can substitute sugar)
  1. Cut pineapple into large chunks and pulverize in a food processor or Vitamix until very finely chopped and liquid-y.
  2. In a large saucepan, combine cranberries, pineapple, ginger, and xylitol or sugar. Bring to a boil, lower heat and simmer just until cranberries start to pop, about 7-12 minutes. Stir from time to time. Some cranberries should be left whole. If they all pop the sauce may be too liquid.
  3. Remove from heat, let cool and taste for sweetness. Add more xylitol or sugar to taste as required. But don't make them too sweet. This tastes good as a somewhat tart accompaniment to the rich Thanksgiving meal. Cranberries contain lots of natural pectin and the sauce will gel when cold.
  4. May be made 5 days ahead of time and kept refrigerated. Leftovers freeze well for months.
Recipe by Preheat to 350˚ at