Cranberry Pineapple Mango Preserves

I love jelly, jam, sauces, chutney, compote, dips, dressing, spreads, frosting, and preserves. Anything that can be slathered onto something else, I want it. And I’ll take extra.

I enjoy dips and condiments so much that I need to remind myself to have a little food with my sauce.

It’s a bit of a gray area where cranberry sauce stops and preserves begin. Probably near the intersection of chutney and compote, which is equally blurred nomenclature. Titles aside, I think of traditional cranberry sauce as very one-dimensional. Soft berries with no other flavors present, and unfortunately this type of sauce tends to either be ridiculously under-sweetned and I can’t wipe the pucker off my fast enough or it’s very sweet. However, I don’t deem the sweet side of the spectrum to be a true problem.

The texture issue is also an interesting one, usually ranging from a soupy mess to a gelatinous blob. Because of those pitfalls, I never buy pre-made cranberry sauce. And it’s so easy to make anyway: water, sugar, berries, boil.

For this twist on cranberry sauce, along with cranberries, I added pineapple and mango . Citrus tends to complement the tartness of the berries and mango anything is a welcome addition. From a texture perspective, although the cranberries cook down and soften, the addition of the more resilient pineapple and mango help the preserves to stay chunky.

I used frozen chunks of both pineapple and mango and added them without first thawing the, a strategy that helped them retain texture while simmering. Although you could use fresh fruit, in a recipe as this where the fruit is cooked fairly extensively, I save my fresh delicacies for eating out of hand and cook with frozen. Canned pineapple instead of frozen can be used, or swap canned peaches or apricots for the frozen mango, noting that canned fruit is softer to begin with so the finished preserves may have a bit less texture. Mix and match based on what you have and enjoy and I always have plenty of Trader Joe’s frozen pineapple and mango chunks around.

To make the preserves, combine the sugars with water, heating the mixture to dissolve the sugars. I used a bit of brown sugar in addition to granulated sugar because it provides a richer flavor. It caramelizes while simmering and the resulting preserves have greater flavor depth.

Add the cranberries, pineapple, mango, cinnamon, and ground ginger. Because cranberries are so bold, the spices used should be added in ample quantity to stand up to to little red sour bombs. I used decent amounts of both cinnamon and ginger, but quantities are highly dependent on personal taste. In the past I’ve made batches of cranberry preserves and chutneys and have added so much cinnamon and ginger that it’s literally spicy, but that’s not the case here. Feel free to add anything from pumpkin pie spice to cardamom to a splash of vanilla extract, rum, or bourbon.

Allow the mixture to boil at a fairly rapidly for about five minutes. The cranberries will sputter and pop and juices from the fruits will release. The overall volume of the mixture will increase and it may foam a bit. Because of this, use a kettle or sauce pan that’s a bit larger than what you’d think you’d need, taking into account the releasing juices and bubbling cauldron.

After about five minutes, reduce the heat to medium or medium-low, and allow the preserves to thicken and reduce by about half, which will take about 30 minutes. During that time, stirring a few times is all that’s necessary, and you can kind of just forget about it. After the mixture has thickened to your liking, pour it into heat-safe vessels, such as canning jars, a glass measuring cup, or ceramic bowl. The preserves will thicken up considerably as it cools as well as in subsequent days in the refrigerator, so don’t over-reduce it; I wouldn’t go past about 45 minutes.

At this point, you could actually can the preserves using standard canning protocol; sterile jars, a water bath, and process for about ten minutes, but I don’t bother. The batch size is hardly worth canning, yielding just a couple small jars, and I’m too busy to be bothered. I simply put lids on the jars and refrigerate them and consume the preserves within a month.

Scott likes the preserves spread on Honey Dinner Rolls, toast, and crackers. He proclaimed them to be ‘the best cranberries he’s ever had’ and he’s not a cranberry guy.

Sweet and firm mango and pineapple, combined with the tart cranberries, and the warmly spiced punch from the cinnamon and ginger, have me eating this by the spoonful straight from the jar. I stand in front of the refrigerator with a spoon and can go to town. I need to remind myself to have a little food with my sauces and preserves.

Cranberry Pineapple Mango Preserves with Cinnamon and Ginger (vegan, gluten-free)

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: About 12 ounces, two medium-sized jars

Much more flavorful than traditional cranberry sauce from the addition of pineapple, mango, cinnamon, and ginger, which sweetly spice and enhance fresh cranberries. The preserves are full of chunky texture from the variety of fruits used, and can be made in just over a half hour. The preserves make a nice gift that will keep refrigerated for about one month.

Ingredients:

1 cup water

1 1/2 cups granulated sugar

1/4 cup brown sugar (light or dark), packed

12 ounce bag fresh cranberries (about 4 cups)

1 cup pineapple, diced (I use frozen)

1 cup mango, diced large (I use frozen)

1 teaspoon+ cinnamon

3/4+ teaspoon+ ground ginger

optional spices and flavorings, to taste (allspice, ground cloves, cardamom, pumpkin pie spice; splash of vanilla extract, rum, bourbon, etc.)

Directions:

In a large saucepan, combine water and sugars, and heat over medium-high heat to dissolve sugar, stirring until it's dissolved. Add the cranberries, pineapple, mango (if using frozen fruit, no need to unthaw it first, just add in the frozen pieces as is), cinnamon, ginger, optional spices and flavorings, and stir to combine. Bring mixture to a rolling boil and allow it to boil steadily for about five minutes, stirring occasionally to ensure fruit is not sticking to the bottom. Reduce the heat to medium-low and allow mixture to thicken and reduce by almost half; this will likely take about 30 minutes, depending on strength of the boil, juiciness level of the fruit, and preferred thickness for preserves. Preserves will thicken up dramatically as they cool, as well as over time in the refrigerator, so don't over reduce and I wouldn't go past about 45 minutes.

Pour preserves into a heat-safe vessel such as glass jars, glass measuring cup, or a ceramic bowl. Covered preserves will keep in the refrigerator for about one month; however, because it was not canned, use common sense with regard to shelf life. Canning the preserves using standard canning protocols, with sterile jars, a water bath, and processing for about ten minutes could be done, but I don’t bother because the small batch size is hardly worth canning.

http://www.averiecooks.com/2012/11/cranberry-pineapple-mango-preserves.html

Related Recipes:

Cranberry & Orange Ginger Mango Chutney (vegan, GF) – Similar to today’s recipe but an orange is used instead of pineapple and it’s not simmered quite as long. It reminds me of a cross between Trader Joe’s mango chutney and traditional cranberry sauce

Hot Pepper Jelly (vegan, GF) – I love Trader Joe’s hot pepper jelly so much, but it’s a seasonal item. Last year when they stopped carrying it after the holidays, I went into such withdrawals that I came up with my own version and taught myself how to can in the process

Stovetop Hot Pepper Jelly (vegan, GF) – Another version of hot pepper jelly, but rather than actually canning the jelly after it’s reduced, it’s just poured into jars and capped, eliminating the canning step, making this fast and easy. The hot pepper jelly parallel to cranberry preserves

Dark Rum Caramel Sauce – An easy sauce to make with step-by-step photos, rum optional but it sure makes things more fun. Caramel sauce keeps for months in the refrigerator and makes nice gifts

Balsamic Reduction with Roasted Grapes – I adore this versatile sauce and use it over salads, grapes, greens, tofu, or just about anything. It can be made for mere nickles in about ten minutes

Cranberry Bliss Bars {Starbucks Copycat recipe} – One of the best desserts I’ve made in ages, with a white chocolate and cranberry blondie base, topped with white chocolate-infused cream cheese frosting, more cranberries and a white chocolate drizzle. It’s a good thing the batch size only yields eight wedges because they’re dangerously good and a dead ringer for the Starbucks version

Do you like cranberries? Sauce, dips, or condiments fan?

Have you ever made your own jam, jelly, preserves or similar?

If you have any favorite recipes, feel free to share.

   

55 Responses to “Cranberry Pineapple Mango Preserves”

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    the 3volution of j3nn — November 29, 2012 at 12:33 am

    Ooh, this is exotic, yet so practical because of the simple ingredients. My cranberry sauce experience is limited to 99.9% jellied and my first ever homemade this year. The cranberry is definitely an under-used berry!

    Reply

    • Averie @ Averie Cooks replied: — November 29th, 2012 at 1:12 am

      Isn’t homemade cranberry sauce of any kind just SO much better than storebought! Glad you’re on board!

      Reply

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    Aimee @ ShugarySweets — November 29, 2012 at 3:56 am

    This looks great Averie! I love taking a chutney/sauce like this and putting it on my grilled chicken or pork tenderloin. LOVE the contrast of cold and hot! This looks gorgeous!

    Reply

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    Heather (Where's the Beach) — November 29, 2012 at 5:16 am

    I always thought I hated cranberries b/c of that blob in a can. I realized that I really do like them – especially dried. But I’ve made a “relish” with them as well. So good. I’ve never made preserves though.

    Reply

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    Erica — November 29, 2012 at 5:18 am

    oh nom nom nom! I love it on the chunkier side- so delish

    Reply

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    Herbivore Triathlete — November 29, 2012 at 5:21 am

    I love cranberry anything! I make my own Cranberry Pomegranate Sauce for the holidays every year. I also make and can a hot pepper mustard in the fall from the peppers in my garden.

    Reply

    • Averie @ Averie Cooks replied: — November 29th, 2012 at 11:53 am

      Cranberry Pomegranate Sauce sounds great!

      As does hot pepper mustard with homegrown peppers – I’d buy it off you!!!

      Reply

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    Laura Dembowski — November 29, 2012 at 5:39 am

    Love a creative way to use cranberries. I made some cranberry sauce with dried cherries, cinnamon, and orange zest the other day. Do you think I could leave out the pineapple and just use mango? I’ve never been a pineapple fan but I bought the best mangos the other day.

    Reply

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    Abby@ The Frosted Vegan — November 29, 2012 at 6:21 am

    Something about making preserves feels so homemaker-y, I love it! Especially when given as gifts : )

    Reply

    • Averie @ Averie Cooks replied: — November 29th, 2012 at 11:52 am

      I totally felt like Suzy Homemaker when this was simmering :)

      Reply

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    Chung-Ah | Damn Delicious — November 29, 2012 at 6:53 am

    Sauce is always necessary with food, especially when it involves this amazing tropical-fruity combo!

    Reply

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    Marina@Picnic at Marina — November 29, 2012 at 6:54 am

    Bingo, Averie! Love this recipe and absolutely love cranberries. I eat it every day as a snack (no sugar or any other sweeteners added as those in the store are not as tart as the wild ones). I would skip cinnamon (not a big fan of it, sorry) and add cayenne to this preserve. Great tip on using frozen mangoes and pineapples! Thanks! :)
    For Thanksgiving I made something similar (no mango though) and it was a big hit. When I am over with this cold, I’ll post it.
    I owe you a big one, Avery: since I made one of those hot pepper jellies, I am hooked up on that stuff! My friends keep asking me about one of those strawberries and quince with chili jam, if you remember I made while back. :)

    Reply

    • Averie @ Averie Cooks replied: — November 29th, 2012 at 11:55 am

      It just went into my spam, but I fished it out.

      And that is awesome you’re making pepper jelly – for your friends no less! They are pretty darn lucky! :)

      Reply

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    Marina@Picnic at Marina — November 29, 2012 at 6:57 am

    I just wrote a long and nice comment and it disappeared into the virtual void… Oh well… Great recipe Averie! I love-love cranberries, this preserve is right up my alley! :)

    Reply

    • Averie @ Averie Cooks replied: — November 29th, 2012 at 11:52 am

      Ugh so sorry about the comment hiccup. I hate it when that happens!

      Reply

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    Paula — November 29, 2012 at 7:03 am

    I love tropical fruit so this is a great combo for me. I generally make my own sauces/dips and salad dressings…most seem filled with chemicals, corn syrup and sodium, but buying the organic version of them can get pricey. I don’t think I’ve ever had a store-bought cranberry sauce that I’ve liked. Homemade is always better! I have been pondering the new oven and have decided to get one with convection capabilities. I’m taking my time in choosing–I plan to have the next one for a long time!

    Reply

    • Averie @ Averie Cooks replied: — November 29th, 2012 at 11:51 am

      Well that’s awesome you’re able to decide and take your time on the oven; yes, get it with as many bells and whistles as possible b/c you’ll have it for a lonnnnnng time!

      Sodium is the #1 thing I despise in storebought condimetns. 1 tsp or 1 tbsp has like 5 to 10% of the daily RDA…And I need wayyyy more than 1 ‘serving’ :)

      Reply

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    Shundara@ SavyNaturalista — November 29, 2012 at 7:22 am

    I have so many leftover cranberries for thanksgiving that I had no clue what to do with it, so this would make a wonderful gift for some of my coworkers who love cranberries.

    Reply

    • Averie @ Averie Cooks replied: — November 29th, 2012 at 11:49 am

      So glad that this will help you use them up – I find that I get so excited when I see them in the store, I over-buy. And then it’s like..okay…now what…. :)

      Reply

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    marie @ little kitchie — November 29, 2012 at 7:43 am

    Averie, this sounds awesome! The pineapple is such a great idea for brightening up the cranberry sauce. Love it!

    Reply

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    Jackie @ The Beeroness — November 29, 2012 at 7:44 am

    Perfect for all that gorgeous bread you make. And it would make a great christmas gift.

    Reply

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    Anna @ Crunchy Creamy Sweet — November 29, 2012 at 8:09 am

    I love love love cranberries! I always buy tons of bags and freeze to enjoy all year long or whenever the craving strikes. :) I made a wonderful cranberry jam last year ( freezer style so no canning ) and I got thumbs up from anyone who tried it.
    http://www.crunchycreamysweet.com/2011/11/16/cranberry-jam-fridge-style/
    Your chutney sounds amazing – the addition of pineapple and mango takes it to an unexpected tropical level. :) Yum!

    Reply

    • Averie @ Averie Cooks replied: — November 29th, 2012 at 11:47 am

      Tropical level is a good thing :) And your jam looks easy and delish!

      Reply

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    Kristy @Sweet Treats & More — November 29, 2012 at 8:10 am

    I think I need some photog lessons from you Averie!! Your pics are beautiful!

    Reply

    • Averie @ Averie Cooks replied: — November 29th, 2012 at 11:12 am

      Awww, well, thanks Kristi! There was only so much to do with…jelly. But I tried!

      Reply

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    Becky @ Olives n Wine — November 29, 2012 at 8:55 am

    YUM! What a delicious looking fall preserve recipe! Have you ever made ebelskivers? This would be wonderful in them! :)

    Reply

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    Hayley @ The Domestic Rebel — November 29, 2012 at 9:05 am

    Mmmmmm, I want this on everything.

    Reply

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    Laura (Tutti Dolci) — November 29, 2012 at 9:17 am

    Beautiful preserves, these would make a great gift!

    Reply

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    Laurie {Simply Scratch} — November 29, 2012 at 11:04 am

    That color is insane! I love all the flavors that you’ve got goin’ on here!

    Reply

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    Katie — November 29, 2012 at 11:26 am

    I’m on my fifth batch of cranberry sauce this season. I’m loving it with anise these days.

    I have an entire pinboard devoted to condiments. I eat that stuff with a spoon most days, and yes obviously I drench my food in it too. Always and forever!

    Reply

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    Emily @ www.main-eats.com — November 29, 2012 at 4:08 pm

    Y-U-M!!! I am all about cranberries this year-so good!

    Reply

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    sally @ sallys baking addiction — November 29, 2012 at 4:23 pm

    “I enjoy dips and condiments so much that I need to remind myself to have a little food with my sauce.” — were we separated at birth?!?!?! I love love love my dips, sauces, *ketchup*, jams, cream cheese, honey mustards, bbq sauces, honey, etc etc etc. obsessed. I could probably make a meal out of dips. My love for condiments is perplexing to most, but not you miss averie!

    What a creative little twist to cranberry sauce/preserves… mango and pineapple.. two of my fave fruits! you know, i’ve never made my own cranberry suace before -it’s never been a tradition in my family during the holidays, but I’ve tasted my fair share of WAY too thick (almost jello like) sauce and literally liquid cranberry sauce. A nice medium is preferred. chunky, hearty, and cinnamon spiced. this is my kind of sauce. and your suggestion to add rum? i’d so go there. ;)

    Reply

    • Averie @ Averie Cooks replied: — November 29th, 2012 at 6:30 pm

      I could make a meal out of dips! Don’t put me by the spinach & artichoke dip at a party – I can clean out the whole bowl…myself :)

      You’d love these cranberries! Tons of texture, pineapple and mango really add the big chunky textures, and the flavor is cinnamon-ish! And you should make it – takes 30 mins and you will eat like half the batch the first day…it’s ridic good for as easy as it is!

      Reply

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    Valerie — November 29, 2012 at 8:08 pm

    Besides your honey dinner rolls, I bet this would be great straight off a spoon too! ;) Such a lovely shade of deep red…I would love a pair of ballet flats in this colour. :D

    Reply

    • Averie @ Averie Cooks replied: — November 29th, 2012 at 9:19 pm

      Thanks for the Pin and I pretty much do and did eat it by the spoonful, as is. Or was. It’s gone now. Sniff.

      Reply

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    marla — November 29, 2012 at 9:04 pm

    I am obsessed with everything cranberry. So obviously these would be a great addition to my life.

    Reply

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    Elizabeth@ Food Ramblings — November 30, 2012 at 5:35 am

    looks so yummy!!!

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    Nicole — November 30, 2012 at 9:17 am

    This looks incredible! I’m definitely going to try to make this

    Reply

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    LiztheChef — November 30, 2012 at 9:25 am

    No need to ever buy mango chutney again – my mom’s recipe is easy and delicious…http://lizthechef.com/2010/05/09/mamas-mango-chutney/

    Reply

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    Jolene (www.everydayfoodie.ca) — December 2, 2012 at 8:46 pm

    I do like cranberries and always make my own cranberry sauce with turkey.

    Reply

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    Mrs Deer — January 27, 2013 at 9:41 am

    Hello,
    I love your photography, very beautiful pictures !
    What do you use as a camera for such pretty colors?

    (sorry for my english…)

    Reply

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    Debbie — November 28, 2013 at 8:32 am

    Thank you so much for the wonderful recipe. I used peaches and Mandarin oranges but it turned out great. I also added a splash of vanilla as well as spiced rum. Yum.

    Reply

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    Danielle — December 3, 2014 at 7:21 am

    I made this recipe today to use as a glaze on pork chops and it was AMAZING! Thank you :)

    Reply

    • Averie Sunshine replied: — December 3rd, 2014 at 12:17 pm

      So glad it turned out amazing for you! I can see how that combo would be great!

      Reply

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