Maple Cinnamon Cranberry Pear Sauce – sweet and tangy, quick and easy! You will never go back to the gelatinous canned stuff again!
Tried and True
I have been making some version of this cranberry sauce for years now. It’s always been a big hit. I never really had a recipe, I just threw things in as a I cooked the cranberries until it tasted great. Everyone would always ask me what was in it, so I finally decided to write down a recipe. Voila, Maple Cinnamon Cranberry Pear Sauce!
Sweet and Tangy
It’s tangy with a slight sweetness and so delicious! And it’s nowhere close to looking or tasting like that gelatinous mound that comes out of a can (my apologies if you like that stuff).
Quick and Easy
This cranberry pear sauce is the real deal and it couldn’t be easier. Seriously, I don’t understand why more people don’t make their own cranberry sauce. It takes all of about 20 minutes and almost all of that is hands OFF time.
A Versatile Sauce or Spread
If you have leftovers of this glorious red sauce, you can use it as a spread for toast, muffins, waffles, pancakes, etc., top it with a little banana “ice cream”, throw it in a smoothie, make oatmeal crumble bars with a cranberry filling, etc. Or try my Cranberry Smoothie or Creamy Cranberry Oatmeal recipes. The list is endless, but really, if you want to assure yourself of leftovers, you might want to double the recipe. 🙂
Maple Cinnamon Cranberry Pear Sauce
I can’t wait for you guys to try this Maple Cinnamon Cranberry Pear Sauce. Please come back and leave me a comment below with your feedback. You can find me on social media too. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy, guys!
- 1 12 oz package fresh cranberries (about 3.5 cups) (rinsed and drained)
- 1/2 cup water
- 1/4 cup pure maple syrup
- Juice of 1/2 orange
- Zest of 1/2 orange
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1 pear (peeled, cored and diced) (update: peeling is optional. I've also used apples with great success)
- Add all ingredients, except the pear, to a pot and simmer on the stove until cranberries start to burst and the mixture gets saucy, about 20 minutes.
- Add the diced pear and continue to cook about 5 minutes more.
- Let cool.
~This cranberry sauce will keep covered in the fridge for several days.
More Thanksgiving-worthy recipes:
Butternut White Bean Purée w/ Roasted Brussels Sprouts
Love the addition of pears to this cranberry sauce! I agree with you – it’s so easy to make your own, don’t know why more people don’t do it!
Thanks, Jessica! I eat this stuff with a spoon – don’t need any other accompanying recipes. 🙂
This has my tastebuds tingling! So juicy and sweet…mmm!
Love that! It’s my go-to every year – so good! Thanks, Aimee!
Can’t anyone tell me if they use fresh ginger or ground?
Hi, Lee. It’s ground ginger from the spice section. I will update the recipe now. Thanks for pointing that out. I hope you love it.
Oooo that sounds really fantastic. I love how easy and simple it is to make too, like 123 and it’s done.
Delicious.
Thank you, Trinity! So easy and so good!! I usually end up burning my tongue every time I make it because I just can’t wait to taste it!! 🙂
I have been making an extremely similar recipe but without the pears–I will have to give that a try 🙂
Great minds think alike! Thanks, Kris!
Everyone at the party said it was the best cranberry sauce ever- and ate it with a baked cheese in a pastry puff shell appetizer on top of crackers. I also added a cinnamon stick when it was cooking. Can’t wait to try the vegan cranberry bread recipe with the leftovers.
Wow, that’s quite a compliment! Thanks for sharing that with me! Sounds like a fun party!! 🙂
This was great! I did add a little bit of brown sugar in addition because my cranberries were very tart. Thanks!
Wonderful! So happy you liked it!
This cranberry sauce sounds incredibley delicious.. definitely need to make the recipe!