• 2 pounds fresh or frozen cranberries
  • 3 cups sugar
  • 2 cups finely chopped fresh pineapple (8 ounces)
  • 1 tablespoon finely grated orange zest
  • 1 tablespoon fresh lemon juice
  • Kosher salt
  • Pepper
  • Shaved celery, snipped chives and chopped toasted walnuts, for garnish


  • Line a 1 1/2-quart glass bowl or mold with plastic wrap, allowing 4 inches of overhang all around.
  • Reserve 1/4 cup of the cranberries for garnish.
  • In a large saucepan, combine the rest of the cranberries with the sugar, pineapple, orange zest, lemon juice and 1/2 cup of water and bring to a boil.
  • Cook over moderately low heat, stirring frequently, until the cranberries are broken down and the mixture is thick, 30 to 35 minutes.
  • Season the sauce with salt and pepper.
  • Scrape the sauce into the prepared bowl and let cool for 30 minutes.
  • Cover with the overhanging plastic.
  • Refrigerate until chilled and set, at least 3 hours or overnight.
  • Peel back the plastic and carefully invert the cranberry mold onto a plate; remove the plastic wrap.
  • Garnish with the reserved cranberries, shaved celery, snipped chives and chopped walnuts and serve cold.