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Ginger Pear Cranberry Sauce


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  • 3 cups fresh cranberries (12 ounces)
  • 1/2 cup sugar, plus more to taste
  • 3 medium pears (Anjou, Bartlett, and Bosc are all good) (about 1 1/2 pounds total), peeled, cored, and diced
  • Thumb-sized piece of fresh ginger, peeled and finely minced (about 2 tablespoons minced)
  • 2 teaspoons lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 4-inch cinnamon stick
  • 1/4 teaspoon freshly ground nutmeg
  • 3/4 cup water



Step 1

Add all ingredients to a medium-sized saucepan. Bring to boil over medium heat, then reduce the heat to medium-low, simmering for about 15 minutes or until the berries burst and the sauce thickens.
Taste and add additional sugar, a teaspoon or two at a time, until you’ve reached your desired balance of tart and sweet.
Cool completely and serve. Keeps in an airtight refrigerated container for up to a week; freeze for up to three months.

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