Pear Cranberry Sauce Recipe

5 4 10
Pear Cranberry Sauce Recipe
Pear Cranberry Sauce Recipe photo by Taste of Home
Publisher Photo

Pear Cranberry Sauce Recipe

Read Reviews
5 4 10
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 20 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 20 min. + chilling

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

Nutritional Facts

2 tablespoons: 149 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 38g carbohydrate (33g sugars, 3g fiber), 0 protein.

  • 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
  1. 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.
  2. Discard cinnamon sticks. Mash sauce if desired. Cool. Cover and refrigerate until serving. Yield: about 2 cups.
Originally published as Pear Cranberry Sauce in Taste of Home December/January 2001, p39

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Reviews forPear Cranberry Sauce

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pammartel User ID: 3135582 238220
Reviewed Nov. 27, 2015

"This is my 3rd year making this sauce. I love it and family asks for the recipe. As like other comments, those that don't like cranberry sauce per say, like this with the pears in it. A must make!"

MY REVIEW
Flyawayjil User ID: 8126939 77484
Reviewed Nov. 26, 2014

"Great recipe I've used for years; and I AM the one who didn't eat cranberries! Recheck the calorie count, though. You'd need to eat more than 1/4 C to consume 149 calories of this!"

MY REVIEW
kellieandorfer User ID: 1484951 83869
Reviewed Nov. 20, 2011

"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!"

MY REVIEW
twinkly19 User ID: 2574214 34338
Reviewed Nov. 24, 2010

"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."

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