Light Cranberry Pear Sauce

Submitted by januarybride

"This is a light recipe from Martha Stewart which I have changed slightly. The addition of the cherries, pears and fruit juice adds natural sweetness which allows you to decrease the amount of sugar from the traditional cranberry sauce recipes. Sounds delish and I bet a pinch or two of ginger would be fabulous in here as well."

Download

photo by januarybride

Ready In:: 20mins
Ingredients:: 6
Yields:: 4 cups
Serves:: 8

ingredients

1 (12 ounce) bag fresh cranberries
3 bartlett pears, peeled, quartered, cored, and cut into 1/2-inch chunks
¹⁄₂ cup sugar
¹⁄₂ cup cranberry-grape juice
¹⁄₂ cup dried cherries
¹⁄₂ teaspoon cinnamon

directions

In a medium-size, heavy-bottom non-aluminum saucepan, combine cranberries, pears, sugar, dried cherries, cinnamon and juice. Bring to a boil over medium heat.
Reduce to a simmer and cook, stirring frequently to prevent scorching, until berries have popped and are tender, about 10 minutes.
Cool to room temperature. Cover and refrigerate until chilled.

Questions & Replies

Got a question? Share it with the community!

Reviews

Made a double batch of this sauce to include in my holiday gift bag, & am I ever glad I did (make the recipe, that is!) 'cause THIS IS GREAT TASTING STUFF! Initially I didn't think that 1/2 cup of sugar would be enough, but it was! When finished cooking, I filled 8-oz jars & refrigerated them, for the several days before they're to be given out! Thanks for such a great addition to my holiday gifting! [Tagged, made & reviewed as a PRESSIE in the Aus/NZ 12 Days of Christmas Recipe Swap]

Sydney Mike