Cranberry Sauce with Pears

Rose McAvoy

The tanginess of this homemade cranberry sauce is allowed to shine balanced by the subtle sweetness of pears, orange, fresh ginger, and a touch of agave.

5 from 2 votes

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Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Side Dish

Cuisine American

Servings servings

Calories 68 kcal

Ingredients

1 lb 2-3 ripe pears, diced
½ cup liquid see notes
1 tablespoon grated fresh ginger
1 tablespoon orange zest
¼ teaspoon salt
2 cup fresh cranberries
2 tablespoon agave may substitute honey, from bees, or maple syrup, from trees
optional: 1 tablespoon of finely minced fresh rosemary

Instructions

In a medium sauce pan, combine the pears, water, ginger, orange zest and salt. Simmer over medium heat until the pears begin to soften, approximately 15 minutes, stir frequently.
Add the cranberries and agave and continue cooking and stirring frequently, until the cranberries have softened and most have popped. The mixture should look like a crimson applesauce, approximately 10 minutes. Reduce heat to medium low to prevent boiling. Remove from the heat and allow to cool. The sauce will thicken as it cools.
Once cooled store refrigerated, in a sealed container. The sauce may be made several days in advance and should keep for more than a week.

Notes

You can try several combinations to make up the ½ cup of liquid in this recipe. I recommend using the juice of an orange (the one you zested) then add water to equal a ½ cup.
To give your sauce a little more zing, add a few tablespoons of apple cider or white wine vinegar to the mixture just make sure to keep the total amount of liquid to ½ cup.

Nutrition

Serving: 1gCalories: 68kcalCarbohydrates: 48gProtein: 0.3gCholesterol: 2mgSodium: 98mgFiber: 3.3gSugar: 12g

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