Cranberry Pineapple Mango Preserves with Cinnamon and Ginger (vegan, gluten-free)
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Serves: 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.
  • 1 cup water
  • 1½ cups granulated sugar
  • ¼ 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
  • ¾+ teaspoon+ ground ginger
  • optional spices and flavorings, to taste (allspice, ground cloves, cardamom, pumpkin pie spice; splash of vanilla extract, rum, bourbon, etc.)
  1. 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.
  2. 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.
Recipe by Averie Cooks at