Vibrant, plant-powered, satisfying meals to help you feel great and love your food
This recipe was sent in to me from Bright Line Eater Christina (thanks Christina!) and it’s a great one to know about for the holiday months. This cranberry sauce has only 3 ingredients: pineapple, apples, and cranberries. It’s definitely on the tart side, but delicious paired with a Thanksgiving feast!
Check out the recipe over here!
Hi, I’m Katie! I’m passionate about helping you love your food, love yourself, trust your body, and eat more delicious plants.
I share satisfying, vibrant recipes (mostly plant-based and sugar & flour free) to help you feel great while fully enjoying the deliciousness and beauty of food. I have taken lessons from several eating approaches including Bright Line Eating, Mindful Eating, and Intuitive Eating, and enjoy the discoveries of each new chapter.
I am also a community host of the Conscious Eating Community co-led by my good friend and certified mindfulness coach Annette James, where we are focused on building joyful and empowered relationships with food, eating, and our bodies through science-backed mindfulness practices and loving, supportive community.
I hope you enjoy my creations!
I'm obsessed with microgreens. I put them on everything from toast to salads. If you love them too, you should really know about Hamama. Hamama microgreen growing kits are just THE BEST. It's a subscription based company, so you get your seed quilts of choice delivered by mail on a schedule that you get to pick.
Growing them is as easy as opening it up and putting the quilt in a tray of water. No dirt or light needed! So fun, so nutritious and so delicious, and cheaper than buying expensive microgreens in grocery stores!
Katie, I just want thank you (again) for posting these BLE compliant recipes. I am one who is in this for life, God willing, and you have restored the joy of cooking & tastes to my food plans. Also, you encourage me to try experiments on my own. My gratitude to you, dear cook/chef/ teacher. (Please don’t add me to your mailing list as I am already on. 😊)
My taste buds have changed so much l prefer cranberries with raspberries and ginger combo. The apple/pineapple is too sweet for me. Thank you for posting all these scrumptious recipes😀
What are the amounts?
It’s just fruit, so weigh it as fruit.
Hope I’m not posting twice but I don’t see my earlier comment.
I made the recipe as posted and found the pineapple flavoring far too prominent. Had planned to experiment with reducing the pineapple and increasing the apple but was reluctant because I don’t care for cooked apple. Was so pleased to see Lolly’s suggestion of using raspberries.
And I’d like to say how happy I was to see that this recipe doesn’t use any water. It never occurred to me not to add water but I was delighted with the consistency.
I experimented using equal amounts of cherries (frozen from Costco) and cranberries. I’m very happy with this cherry version. Added some tangerine zest after it had cooled.
I think this recipe would be good without cooking, using fresh pineapple instead of canned! Thanks, Katie!
Orange zest would make this so yummy!
Great idea! 👍
Pingback: Spiced Quinoa Stuffing w/ Apple and Hazelnuts – Katie's Bright Kitchen
I have used this recipe for a three layered vegan roast, and it is perfect to my taste. For the roast the bottom layer is sweet potato mash, the middle layer is a lentil/portabella mushroom stew, and the top layer is your recipe above. This is not my original roast recipe. It is so tasty without any added sweetener and the flavors all go together marvelously! My friends and family enjoy it too. Thank you!