Piña Colada Cranberry Sauce
Piña Colada Cranberry Sauce is a fun and tropical twist on the classic Thanksgiving condiment. If you’re looking for an alternative to the same ol’ cranberry sauce that you have year-after-year on your holiday table, look no further! This whimsical recipe has the defining flavors of beloved cranberry sauce encased in a coconut-ty and pineapple cocktail base. Plus, it has a unique texture!
Ingredients
- 2 cups small diced pineapple (or 1 (20 ounce) can pineapple, drained)
- 1 cup white rum
- 1 cup pineapple juice
- 1 cup sugar
- 1 pound cranberries, rinsed
- 3/4 cup shredded coconut, unsweetened (See Note: Use less sugar if sweetened.)
Instructions
- Gather and prep all ingredients according to specifications above.
- Combine the pineapple, rum, pineapple juice and sugar in a medium saucepan over medium heat and stir. Simmer lightly for 2 to 3 minutes until the sugar has dissolved and the alcohol taste has cooked off.
- Then, stir in the cranberries and coconut and bring the mixture up to a boil, then immediately reduce the heat to a simmer.
- After simmering for 1 to 2 minutes, the cranberries will begin to pop. Begin smashing them with a fork or potato masher to your desired level of chunkiness. Continue to simmer a few more minutes (about 7 to 8 minutes total). Simmer less time for a chunkier sauce and more time for a smoother sauce.
- Remove pan from heat and cool.
- Bring the cranberry sauce to room temperature before serving. Buon Appetito!
Notes
- Either fresh or canned pineapple can be used.
- Use unsweetened coconut, if possible, as it is always best to control the level of sweetness yourself. If you use sweetened coconut in this recipe, just cut back on the sugar a bit.
- Make the Cranberry Sauce in advance of the big day, so there is less to do amidst all the hustle and bustle! I suggest up to one week in advance.
- Leftover Cranberry Sauce lasts for some time in the fridge and freezer! Store it in an airtight container for up to 4 weeks in the refrigerator or up to 3 months in the freezer.
Tried this recipe?Let us know how it was!