I have to be honest…I’ve never been a fan of gelled cranberry sauce from a can. I hope that doesn’t make me sound like a food snob, because I’m far from it!
How about you? Are you on team “canned cranberry sauce” or team “homemade cranberry sauce?” Maybe you enjoy both?
In our family, we’ve made basic cranberry-orange relish every Thanksgiving for years. It’s tasty and so easy to make — just grind up some fresh cranberries and fresh oranges, add sugar and you’re done. But last year I decided it was time for a change and here we are.
Pear Cranberry Sauce is my new favorite and I think you’re going to like it, too! And while we’re at it…can we all start thinking of different times during the year to serve this dish besides Thanksgiving? Let me know in the comments if you have ideas.
Ingredients for Pear Cranberry Sauce
There’s nothing involved or time-consuming about this recipe, other than peeling and dicing the pears. It takes about 20 minutes to prep, 20 minutes to cook and then chilling time in your refrigerator before serving.
Here’s What You’ll Need:
- Ripe pears
- Ground ginger
- Cinnamon stick
- 1 package fresh or frozen cranberries
Pear Cranberry SauceCourse: Sides
This sweet and tangy recipe for Pear Cranberry Sauce makes about two cups. It’s the perfect Thanksgiving or holiday side dish to make ahead.
2 1/2 cups cubed peeled ripe pears (about 3 medium)
1 cup water
1/2 tsp. 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
- In a large saucepan, combine the pears, water, ginger and cinnamon sticks. Bring to a boil and then reduce heat. Simmer, uncovered, for five minutes.
- Stir in cranberries and sugar and bring to a boil. Reduce heat and simmer, uncovered, for 10-12 minutes or until the cranberries have popped and the sauce is slightly thickened. Stir several times.
- Discard cinnamon sticks. Mash sauce, if desired; Cool, cover and refrigerate until ready to serve.
- Recipe courtesy of Taste of Home.
Did you make this recipe or are you planning to? Let me know in the comments how you liked it or if you made any substitutions. I’m a big fan of ginger, so I was thinking fresh ginger in this might be good?
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