Cranberry Spiced Pears Recipe
Cranberry Spiced Pears Recipe photo by Taste of Home

Cranberry Spiced Pears Recipe

Publisher Photo
“This is a refreshing change of pace from veggie sides. Plus, it’s quick to fix, nice to look at and very tasty. It’s a favorite.” Ruby Williams - Bogalusa, LA
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

Ingredients

  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1/3 cup sugar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 6 medium pears, peeled and sliced
  • 2 medium navel oranges, peeled and sectioned

Nutritional Facts

3/4 cup equals 203 calories, trace fat (trace saturated fat), 0 cholesterol, 14 mg sodium, 53 g carbohydrate, 5 g fiber, 1 g protein.

Directions

  1. In a large saucepan, combine the cranberry sauce, sugar, lemon juice, cinnamon and ginger. Bring to a boil over medium heat. Stir in pears and oranges; simmer, uncovered, for 15-20 minutes or until pears are tender. Yield: 8 servings.
Originally published as Spiced Pears in Simple & Delicious November/December 2009, p46

Nutritional Facts

3/4 cup equals 203 calories, trace fat (trace saturated fat), 0 cholesterol, 14 mg sodium, 53 g carbohydrate, 5 g fiber, 1 g protein.

Reviews for Cranberry Spiced Pears

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 6, 2014

"I added apples because I didn't have enough pears, delicious!"

MY REVIEW
Reviewed Nov. 3, 2013

"It is a permanent dish on my Thanksgiving menu."

MY REVIEW
Reviewed Dec. 30, 2011

"Superb! Wonderful flavors, and beautiful presentation ... looks just like the picture! Will be a repeater recipe in this home."

MY REVIEW
Reviewed Jan. 8, 2010

"My family loved this recipe and I made it twice already. We much prefer it as a light dessert and cold rather than a side dish and warm. The flavors of the spices are nicely balanced and it comes together so easily."

MY REVIEW
Reviewed Jan. 6, 2010

"I had a Christmas brunch and this was a HUGE hit. I used canned mandarin oranges in place of the naval oranges. I will definitely be making this again and again."

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