Tired of the same old cranberry sauce? Try this delicious twist made with sweet pears and enjoy the perfect balance of sweet and tart flavors in this easy cranberry sauce with pears.
While often an afterthought, cranberry sauce is a key part of Thanksgiving. Its sweet-tart flavor offers a welcome contrast to the rich dishes that usually adorn our holiday spread. And while I certainly understand the nostalgic appeal of the store-bought canned kind, homemade cranberry sauce is simple to make at home and just tastes better made from scratch. Luckily it’s also one of the fastest and easiest things you can whip up.
This cranberry sauce with pears is a twist on the classic sauce. The natural sweetness of pears offsets the tartness of the cranberries creating a well-balanced sauce that’s just a little bit different while retaining all the appeal of the original.
Cranberry Sauce with Pears
The beauty of cranberries is that they naturally contain so much pectin that they cook down in just a matter of minutes. Naturally sweet and quick cooking pears make the perfect addition, adding no additional time to cook down. Simply toss everything into the saucepan and simmer until the cranberries have popped and the mixture starts to thicken and you are done. As it cools the sauce will continue to thicken. What’s more, you can make the sauce a few days in advance and the flavors will continue to deepen and improve. Here’s what you’ll need:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Cranberries – You can use either fresh or frozen cranberries but frozen will take a few extra minutes to cook.
- Pears – Use pears such as Bartlett or Bosc. The pears should be ripe but still firm.
- Maple Syrup – Choose a light flavored maple syrup.
- Lemon – You’ll need both the juice and a strip of lemon zest.
How to Make Cranberry Sauce with Pears:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- In a saucepan, combine the cranberries, pears, maple syrup, water, lemon juice and lemon zest.
- Bring the mixture to a simmer, reduce the heat and continue to cook uncovered stirring occasionally, until the cranberries burst and mixture thickens slightly (sauce will thicken more as it cools).
- Remove from heat; let cool completely and refrigerate in an airtight container for up to one week.
FAQS:
Can you use frozen cranberries to make cranberry sauce?
Yes you can use either fresh or frozen for cranberry sauce.
How do you thicken cranberry sauce?
There’s no need for any thickeners, simply simmer the sauce until the berries burst and the mixture is syrupy. Keep in mind that the sauce will seem runny while hot and will thicken as it cools and sets.
Can cranberry sauce be made ahead of time?
Yes, cranberry sauce can be made up to a week ahead of time and will improve in flavor with at least an overnight rest.
How long does cranberry sauce last in the fridge?
Store your cranberry in an airtight container for up to one week in the refrigerator.
How to Serve Cranberry Sauce:
While cranberry sauce is a natural addition to your Thanksgiving or holiday table it’s also great served with:
- Waffles
- Pancakes
- Pound cake
- Yogurt
- Ice cream
- Cheese
More Cranberry Recipes:
Cranberry Sauce with Pears
Ingredients
- 12 ounces/340g fresh or frozen cranberries
- 2 medium pears, peeled, cored and diced
- ¾ cup/180ml filtered water
- ¾ cup/180ml maple syrup
- 1 teaspoon/5ml fresh lemon juice
- 1 strip of lemon peel
Instructions
- Combine all ingredients in a medium saucepan. Bring to a simmer, then reduce heat and cook, stirring occasionally, until berries have popped and sauce is syrupy (about 12-13 minutes).
- Remove from heat and allow to cool before transferring to an airtight container and storing in fridge until ready to use.
- Remove lemon peel before serving. Serve chilled or at room temperature.
Notes
Variations:
Use orange juice and orange peel instead of lemon.
Use honey instead of maple syrup for a non-vegan version.
Storage:
Store cranberry sauce in an airtight container in the fridge for up to a week.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Nut-Free, Refined Sugar-Free
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 124Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 6mgCarbohydrates: 32gFiber: 3gSugar: 24gProtein: 0g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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