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Pear Cranberry Sauce

  • 45 m
  • 45 m
EatingWell Test Kitchen
“This dazzling pink pear & cranberry sauce has a perfect balance of tart and sweet tastes. It stands in for the applesauce that traditionally accompanies latkes.”


    • 3 large ripe Bartlett pears, peeled
    • 1 cup water
    • ¾ cup cranberries, fresh or frozen, thawed
    • 1 tablespoon sugar
    • 1 teaspoon minced fresh ginger
    • ¼ teaspoon salt
    • 1 4-inch cinnamon stick


  • 1 Grate pears into a large saucepan, using the large holes of a box grater; take the flesh all the way down to the core but do not get any seeds in the pan.
  • 2 Stir in water, cranberries, sugar, ginger, salt and cinnamon stick; bring to a boil. Reduce heat and simmer, stirring often, until the pears break down and most of the liquid is absorbed, about 30 minutes. Serve warm or at room temperature.
  • Make Ahead Tip: Cover and refrigerate for up to 5 days.
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