Do you mean add pineapple to the cranberry sauce you make your self?
I have done that...drain the pineapple or use the juice as part of the water in the recipe....and when I have done that, I added nuts to the mix. Refrigerate after making, of course. But it will keep for a week or more.

Linda C

I have one that I love, however, it's a canning recipe. Maybe you could work with it anyway. Here it is---
Cranberry-Pineapple Sauce

1-20 oz can crushed pineapple in juice
water
2 cups sugar
4 cups fresh or frozen cranberries
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 T grated ornage peel

Drain pineapple, reserving juice in a 2 cup measure. Press to remove as much juice as possible. Add water to make 2 cups. In a large saucepan, combine juice and sugar. Bring to boil over high heat, stirring until sugar dissolves. Add drained pineapple, cranberries and remaining ingredients. Return to a boil. Reduce heat to low. Cover, simmer until cranberries stop popping, about 15 mins. Ladle into hot jars, etc, for canning.
Actually, this recipe would stay in the fridge for a long time and if you have a large crowd this may be just right.
This makes approx. 6 cups. Make it a few days ahead to let the flavors blend.
Beebonnet

Thanks, and, yes linda, that's what I meant.

I thought it should work, but I saw a recipe that said to keep them separate and then mix them right before serving and I couldn't figure out why you had to wait. Was hoping nothing odd happened if it sat mixed together a couple days.

Anyway, I'm trying to make my cranberry sauce a little bit more friendly to those that don't normally like it. I thought maybe pineapple would help it a bit. And, there will be a different jello type salad so I didn't want to make the jello one.

Thanks again, I'll give it a try.