Pear Cranberry Sauce
From EatingWell: 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.
- 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
- 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.
- 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.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 5 days.
Per serving: 80 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 21 g carbohydrates; 0 g protein; 4 g fiber; 99 mg sodium; 146 mg potassium.
Nutrition Bonus: Fiber (16% daily value).
Carbohydrate Servings: 1 1/2
Exchanges: 1 1/2 fruit
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- Ease of Preparation
- Type of Dish
- Sauce/Condiment, sweet
- Total Time
- 45 minutes or less
- Preparation/ Technique
- December 2006