Cheers to Cranberries

by | Dec 2023

Cranberry Pineapple Sauce

Photo: Kowalski’s Markets

There’s a myriad of ways to enjoy cranberries this season. Here’s the differences between a few favorites:
  • Cranberry relish is raw, fresh and tart. It’s typically eaten on its own as a side dish with roasted turkey. Its bright, tangy flavor is a nice counterbalance to smoky, meaty, sweet or earthy foods.
  • Cranberry compote is chunkier, looser and may or may not be cooked. It’s more often used as a condiment and is particularly great with poultry and sharp or sweet cheeses.
  • Cranberry sauce is cooked and is the sweetest and smoothest of these preparations. Often served as a condiment, its thick texture makes it especially good on sandwiches.
  • Cranberry chutney is similar to whole berry cranberry sauce with added chunks of fruit and a bit of vinegar for a tangier flavor.
  • Cranberry salsa is a type of relish that differs mainly in its flavor profile. Like tomato-based salsa, it may be flavored with garlic, cilantro, onion, lime and peppers.
Cranberry Pineapple Sauce

Serves 12

  • 1 ½ cups sugar
  • ½ cup water
  • 1 cinnamon stick
  • 2 whole cloves
  • 20 oz. canned crushed pineapple, drained
  • 12 oz. fresh or frozen cranberries
  • 1 Red Delicious apple, cored, diced small
  • 1 Granny Smith apple, cored, diced small
  • 1 Comice or Bartlett pear, cored, diced small
  • ¼ cup Kowalski’s Freshly Squeezed Lemon Juice (from the Produce Department)
  • 1 Tbsp. freshly grated orange zest

In a medium saucepan, dissolve sugar in water over medium-high heat. Add cinnamon stick and cloves. Reduce heat to low; simmer for 30 minutes. Using a slotted spoon, remove cinnamon stick and cloves from the pan. Add fruit and juice; increase heat to medium-low and simmer until about ½ the cranberries have popped and the red coloring has permeated the mixture. Remove from heat; stir in zest. Cool completely to room temperature. Serve or refrigerate, covered, for up to five days.

Rachael Perron is the culinary and branding director for Kowalski’s Markets, where she specializes in product development and selection, culinary education and communications. Find more at


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