Pear Cranberry Sauce

Total Time Prep: 10 min. Cook: 20 min. + chilling
Yield about 2 cups
Test Kitchen Approved
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.

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

  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.

Nutrition Facts

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

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.
Recipe Creator

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