CranPeary Sauce (Cranberry and Pear Sauce)Jump to recipe
Cranberry sauce is a staple on Thanksgiving dinner tables in the United States and it is served with Christmas dinner in Canada and the United Kingdom. While Americans prefer a sweeter preparation, outside of the US, it is a more tart side dish. I like mine in between, not cloyingly sweet and not too tart (and never, ever, ever out of a can). Cranberry sauce is one of the easiest things to make from scratch for the holidays and it is easily made a day or two in advance.
This recipe uses pears to bring a more delicate flavor and natural sweetness, and has less sugar than many recipes. This is one of my two favorite recipes for cranberry sauce.
CranPeary Sauce (Cranberry and Pear Sauce)
- 3 medium ripe, organic pears, peeled and chopped into cubes
- 1 cup water
- 1/4 teaspoon ground ginger
- 1 cinnamon stick (2"-3")
- 12 ounces fresh cranberries
- 3/4 cup organic sugar
- Place all ingredients in a large saucepan and stir. Bring to a boil. Reduce the heat and simmer until the cranberries have popped and the sauce thickens (10-15 minutes). Remove the cinnamon stick and refrigerate sauce until ready to serve.