Pear Cranberry Sauce 2.000

Julia Ewan - The Washington Post

Nov 19, 2008

The cranberries lend a subtle depth and a gentle pink color to this relishlike sauce. Use firm pears, which are easier to grate.

Make Ahead: The sauce can be made up to 3 days in advance; refrigerate in an airtight container. Bring to room temperature or rewarm slightly before serving; stir to redistribute the juices.

Servings: 2 - 2.2 cups
  • 3 large Bartlett pears
  • 1 cup water
  • 3/4 cup fresh cranberries, rinsed and picked over to remove stems and shriveled berries
  • 1 tablespoon sugar
  • 1 teaspoon minced ginger root
  • 1/4 teaspoon salt
  • 1 cinnamon stick


Use the large holes of a box grater to grate the pears into a large saucepan; take the flesh all the way down to the core but do not let any seeds fall in.

Add the water, cranberries, sugar, ginger, salt and cinnamon stick; bring to a boil over high heat, then reduce the heat to medium. Cook uncovered, stirring often, for 25 to 30 minutes, until the pears break down and most of the liquid is absorbed. Remove the cinnamon stick before serving or storing.

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Recipe Source

Adapted from Eating Well magazine.

Tested by Bonnie S. Benwick.

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