Pear Cranberry Sauce

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From: EatingWell Magazine December 2006

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 3 large ripe Bartlett pears, peeled
  • 1 cup water
  • 3/4 cup cranberries, fresh or frozen, thawed
  • 1 tablespoon sugar
  • 1 teaspoon minced fresh ginger
  • 1/4 teaspoon salt
  • 1 4-inch cinnamon stick

Preparation

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  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.

Nutrition information

  • Per serving: 79 calories; 0 g fat(0 g sat); 4 g fiber; 21 g carbohydrates; 0 g protein; 8 mcg folate; 0 mg cholesterol; 14 g sugars; g added sugars; 36 IU vitamin A; 7 mg vitamin C; 13 mg calcium; 0 mg iron; 100 mg sodium; 144 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 1/2 fruit

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