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Chunky cranberry pineapple sauce with walnuts for Full GAPS in a cream bowl

Cranberry Pineapple Sauce with Walnuts for Full GAPS

A five-cup Full GAPS cranberry sauce with fresh pineapple, raw honey, prepared walnuts, lime, and cloves.
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Prep Time 15 minutes
Cook Time 20 minutes
Refrigerating 1 day
Total Time 1 day 35 minutes
Servings: 5 cups
Course: Condiment, Side Dish
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 24 ounces fresh cranberries rinsed; mushy berries discarded
  • 1 sweet ripe fresh pineapple rind and core removed
  • 2 cups drained fresh pineapple juice plus filtered water measure the pineapple juice first; top with filtered water to reach the combined amount shown
  • 1/2 cup raw honey
  • 1 1/4 cups properly prepared and fully dried walnuts chopped before measuring
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon pure ground cloves no sugar, starch, or additives

Equipment

  • 1 Sturdy cutting board
  • 1 chef’s knife
  • 1 Large ceramic or glass bowl
  • 1 Wooden potato masher
  • 1 Fine-mesh stainless-steel sieve
  • 1 Liquid measuring cup
  • 1 Large stainless-steel saucepan
  • 1 Wooden spoon
  • 1 Covered glass storage container at least 5-cup capacity

Method
 

  1. Trim the pineapple rind, remove the hard core, and cut the flesh into chunks.
  2. Place the pineapple chunks in a large bowl and crush them with a wooden potato masher until ragged small pieces release their juice.
  3. Set a fine-mesh stainless-steel sieve over a bowl. Drain the crushed pineapple. Measure the collected juice and add filtered water until the combined liquid equals exactly 2 cups. Reserve the drained pineapple.
    Crushed fresh pineapple draining through a stainless sieve for cranberry sauce
  4. Rinse and sort the cranberries, discarding any that are collapsed, leaking, or unusually mushy.
  5. Combine the cranberries, the 2 cups pineapple-juice mixture, and raw honey in a large stainless-steel saucepan. Stir over medium heat and bring to a boil.
  6. Boil for about 15 minutes, stirring often, until most cranberries have popped and the thick ruby sauce leaves a brief path behind the spoon.
    Thick cranberry base simmering in a stainless saucepan before pineapple and walnuts are added
  7. Remove from the heat. Fold in the drained crushed pineapple, chopped prepared walnuts, lime juice, and ground cloves until evenly distributed.
  8. Cool to room temperature, transfer to a covered glass container, and refrigerate for 24 hours before serving. Stir from the bottom before spooning into the serving bowl.

Notes

Full GAPS: Use after fresh cranberries, fresh pineapple, raw honey, properly prepared walnuts, fresh lime, and pure cloves are established. This is not an Introduction Diet recipe.
Pineapple: Use sweet ripe fruit. The fresh juice is part of the exact two-cup cooking liquid.
Walnuts: Properly prepare and fully dry the nuts before chopping and measuring.
Scaling: The 2× control doubles every numeric ingredient and yields 10 cups. Double the final pineapple-juice-and-water measure from 2 cups to 4 cups.

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