Ginger Pear Cranberry Sauce Recipe
Fresh homemade cranberry sauce, sweetened with pears and warmed with ginger, cinnamon, and nutmeg. It's SO easy to make this cranberry sauce which is simple yet special enough for the holiday table.
Ingredients
- 3 cups fresh cranberries
- 1/2 cup granulated sugar
- 3 medium pears Anjou, Bartlett, and Bosc are all good, about 1½ pounds total; peeled, cored, and diced
- 2 tablespoons minced fresh ginger about 1 thumb-sized piece; peel before mincing
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 1 cinnamon stick 4-inch stick
- 1/4 teaspoon freshly ground nutmeg
- 3/4 cup water
Instructions
- Rinse the cranberries. Discard any mushy or underripe berries and stems. 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.
Notes
Freezer notes: You can also freeze your cranberry sauce for up to 2 months - I do this every Thanksgiving! Just place the sauce in an airtight container or zipper freezer bag and transfer to the freezer. Move to the fridge to thaw about 24-48 hours before the big meal.
Nutrition Facts
Serving: 2tablespoons, Calories: 107kcal, Carbohydrates: 28g, Protein: 0.5g, Fat: 0.2g, Saturated Fat: 0.04g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.1g, Sodium: 3mg, Potassium: 122mg, Fiber: 4g, Sugar: 21g, Vitamin A: 41IU, Vitamin C: 10mg, Calcium: 15mg, Iron: 0.3mg