Cranberry Pineapple Sauce
Cranberry sauce has long been the sweet punctuation mark on the holiday plate. But for families like mine, where diabetes is a real concern, the traditional cup of sugar in most recipes feels more like a burden than a treat. With desserts already crowding the table, why should the sides add to the worry?
For several years, I've decided I’m cutting the sugar—and cutting ties with the tired cranberry-orange duo. Instead, I’m turning to pineapple: a fruit that’s sweet, sour, enzymatic, and unexpectedly perfect. I know, I know, I'm going a little unusual again. Here's why it works: pineapple’s natural sweetness and acidity help tame cranberry’s bold astringency without relying on a ton of sugar. Bromelain, the enzyme in pineapple, breaks down proteins—making this sauce a brilliant companion to rich meats like turkey or ham. Where a lot of people add orange for brightness, pineapple adds complexity. It’s tropical, tangy, and just a little wild. Lastly, without cranberry pineapple sauce, I'd never take the leftovers and make my Ancho Cranberry Pineapple Mole either, which goes perfectly with my Red Chili Turkey.
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