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READY IN 15 mins

Pineapple Cranberry Relish

Read Reviews (29)

"A friend gave me this recipe. It is very flavorful. Great for Thanksgiving or Christmas." — GWYNN

Ingredients Edit and Save

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How to Make Cranberry Sauce

Original recipe makes 10 servings Change Servings

1 (20 ounce) can crushed pineapple, drained
2 (16 ounce) cans whole cranberry sauce

1/2 cup chopped walnuts
1 (16 ounce) package frozen strawberries, thawed and drained

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Directions

In a large bowl, mix together the pineapple, cranberry sauce, walnuts and strawberries. Cover and chill overnight before serving.

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PREP 15 mins
READY IN 15 mins

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This has been my mom's exact cranberry combo for years and after making it dozens of times my only advice would be to finely chop the walnuts, and its important to drain the pineapple or the citrus acidity is too harsh. This is really quick and simple to make, great change from traditional and a hit at holiday gatherings. People who don't normally care for cranberry give it a taste and most often fall in love. Gwynn, I was gonna post this one but you beat me to it! Enjoy as will we!

—CrystalGayle

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Most Helpful Critical Review

Dec 29, 2010

good, not great but nice for something fresh tasting (and I had everything in the pantry)

—lfogle

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32 Ratings

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Dec 21, 2005

I actually have made a slightly different version of this recipe including 2 cans of 10oz mandarin oranges. I make this every year for Thanksgiving instead of plain cranberry. It can also be put on top of cheesecake for dessert!

—Islandgirl17

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Dec 02, 2004

I made this for Thanksgiving this year. We had 5 families over. Everyone LOVED it! Almost everyone wanted to know how I made it. I did not alter the recipe. I placed the crushed pineapple in a small-holed colander and pressed it with a large spoon to get out all the juice. I did the same thing with the frozen strawberries that I had already thawed (after I cut them to smaller pieces). I would have liked to have used fresh strawberries, but they are too expensive at this time of the year where I live. I was pleasantly surprised that this dish remained fresh (in a sealed container) for at least three days after Thanksgiving. I plan to make this a traditional side dish for my upcoming annual Thanksgiving meals.

—AKMOM3

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Nov 25, 2005

This recipe was very easy but full of flavor. Served it for Thanksgiving and everyone just loved it. Even my father in law who doesn't like to break from the traditional cranberry sauce couldn't stop eating it. Serve it in a crystal bowl to make it look extra special! I will be making this again. Thank you for sharing!

—Lidia J.

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Apr 09, 2007

This was a HIT with my Easter ham! Delish. This recipe makes a LOT, so I cut it in half using- 8 oz. pineapple, 1 can cranberry sauce, 1/4 cup walnuts, 10 oz. strawberries. I will absolutely make this for Thanksgiving too!

—H. Robbins

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Feb 20, 2005

I've made this relish twice and will make it often. I've served it with pork and with turkey. Even my 6 year old loves it.

—TRACEYTW

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Dec 16, 2005

Easy and Delicious!!! Wouldn't change a thing!

—ERLAMIMI

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Nutrition

Calories
216 kcal
11%

Carbohydrates
47 g
15%

Cholesterol
0 mg
0%

Fat
3.9 g
6%

Fiber
3.1 g
12%

Protein
1.3 g
3%

Sodium
21 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pineapple Cranberry Relish

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 216
Calories from Fat: 35

% Daily Value *
Total Fat 3.9g 6 %
Saturated Fat 0.4g 2 %
Cholesterol 0mg 0 %
Sodium 21mg < 1 %
Potassium 160mg 4 %
Total Carbohydrates 47g 15 %
Dietary Fiber 3.1g 12 %
Protein 1.3g 3 %
Sugars 32g
Vitamin A < 1 %
Vitamin C 40 %
Calcium 3 %
Iron 7 %
** Thiamin 3 %
** Niacin 5 %
** Vitamin B6 5 %
** Magnesium 8 %
** Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.