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Pear Cranberry Sauce Recipe

Pear Cranberry Sauce Recipe photo by Taste of Home

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We don't care for regular cranberry sauce, so I usually perk it up with other fruit. This pear version is the one my family requests most often. It's sweet, tangy and a beautiful ruby-red color. Since it keeps well in the refrigerator, I often make it in advance.

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Pear Cranberry Sauce Recipe

Prep: 10 min. Cook: 20 min. + chilling

Yield: 8 Servings

10 20 30

Ingredients

2-1/2 cups cubed peeled ripe pears (about 3 medium)
1 cup water
1/2 teaspoon ground ginger
1 cinnamon stick (3 inches), broken in half
1 package (12 ounces) fresh or frozen cranberries
1 to 1-1/4 cups sugar

Directions

In a large saucepan, combine the pears, water, ginger and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cranberries and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until the cranberries have popped and sauce is slightly thickened, stirring several items.
Discard cinnamon sticks. Mash sauce if desired. Cool. Cover and refrigerate until serving. Yield: about 2 cups.

Nutritional Facts 1 serving (2 tablespoons) equals 149 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 38 g carbohydrate, 3 g fiber, trace protein.

Originally published as Pear Cranberry Sauce in Taste of Home December/January 2001, p39

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Reviews for Pear Cranberry Sauce

Pear Cranberry Sauce

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Reviewed on Nov. 20, 2011 by kellieandorfer

This was a hit, even with some who only eat the jellied sauce out of a can. This is a new traditional dish for me!

Reviewed on Nov. 24, 2010 by twinkly19

Even family members who don't like cranberry sauce like this recipe! It's been a Thanksgiving hit since I started making it four years ago.

Reviewed on Nov. 17, 2010 by justjak

I made this last Thanksgiving and it was a hit! I substituted the fresh pears for canned, and added them toward the end of the cooking process. I also used some of the pear juice for water, so I was able to use less sugar.