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Mariel here. Thanks to my love affair with Costco, I had a jumbo bag of cranberries hanging out in my fridge – taking up space, weighing down my crisper drawer. Cranberries are for Thanksgiving, so once the holiday comes and goes, what on earth are you supposed to do with any leftovers? Has anyone ever even bought cranberry jelly in, say, February?
In addition to my cran-tastic surplus, I also had several over-ripe pears in my coffee table cornucopia just waiting for their turn in the kitchen. You can probably tell where this is going…and it’s going somewhere delicious.
Using my mother’s heavenly Homemade Applesauce recipe as my muse, I concocted a versatile little side that can be eaten on its own or used to spruce up anything from lamb chops to French Toast (more to come on that one). It’s silky and smooth; sweet, tart and totally addictive. Plus, with just a few tablespoons of brown sugar, it’s a whole lot healthier than all the junk I’ve been scarfing down this past month.
PS: Looking for the cheapest, easiest way to entertain friends this December? Check out Patch.com for our tips on hosting a holiday sweet swap.
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Cranberry Pear Sauce
Makes about a quart
Note: The cranberry pear sauce can be prepared 3 days ahead ahead of time and will keep for about a week, covered and refrigerated.
Ingredients:
6 large ripe pears (I used Bosc, any variety will do), peeled, cored and coarsely chopped – $5.97
2 cups whole cranberries – $2.00
½-teaspoon cinnamon – stock
¼-teaspoon allspice – stock
¼-teaspoon ground ginger – stock
4 Tablespoons packed brown sugar – stock
¾-cup water – stock
Grand total assuming well-stocked kitchen: $7.97
Directions:
1. Combine the prepared pears and cranberries with all of the other ingredients in a heavy stockpot. Bring to a boil, stirring occasionally. Reduce the heat to low and simmer, covered, until the fruit is very tender (about 30 minutes).
2. Uncover the pears/cranberries and continue simmering over a slightly higher flame (medium-low) until about half of the liquid has evaporated, 10 minutes.
3. Remove from the heat and mash the fruit with a fork or a potato masher until you create a chunky consistency. I like this smooth, so I actually puree it in a food processor armed with a steel blade.
4. Cover and refrigerate, or serve immediately at room temperature.
This sounds like a great addition to a holiday meal!
Your sauce looks so rice and creamy. It has a very vibrant color and sounds healthy and delicious. I can’t wait to try it 🙂
That looks delicious – can’t wait to try it this weekend. Thanks!
H E A V E N L Y !
🙂 Mandy
This sounds good! Love how red it is 🙂
What a great idea! Love cranberry sauce and I can only imagine that adding pear makes it so much better.
Oh this looks AMAZING! I love cranberries and I do happen to have an access of pears in my house right now…I might have to make this.
Here’s my only question. Something like this would be eaten, but pretty slowly around my house. Do you think I could freeze it (like freezer jam) in small portions so that I can use it as needed throughout the year? Or would it not freeze well? Perhaps can it??
Thanks for the advice!
And I just discovered your blog, I have no idea how even, but I am in love!! I can’t wait to try out some of your yummy looking recipes!!!!
Thanks for the inspiration!
I think freezing in small portions would work really well! And we’re so glad you found us!