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Maple Cinnamon Cranberry Pear Sauce – sweet and tangy, quick and easy! You will never go back to the gelatinous canned stuff again!
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
This cranberry sauce with orange zest, juice, and pears is 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).
This is the BEST Cranberry Sauce recipe – trust me!
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 Cranberry Oatmeal Bars, 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 and star rating.
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!
Maple Cinnamon Cranberry Pear Sauce
Ingredients
- 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)
Instructions
- Add all ingredients, except the pear, to a pot and simmer on the stove, stirring occasionally so the sauce doesn't stick, 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.
Notes
Nutrition
More Thanksgiving-worthy recipes:
Butternut White Bean Purée w/ Roasted Brussels Sprouts
Daniela says
hello the recipe looks great and I am looking forward to trying it.
I have a question though, the amount of orange and orange peel doesn’t change when the quantity of servings changes. I think it’s because the first word if not the amount… I’d like to know how many servings is the basic recipe for, this way I can figure out the amount for larger doses.
Thanks
Daniela
Jenn Sebestyen says
Hi, Daniela. It serves about 10 people as a small side. I often double it for our large family gatherings and it works great! Taste as you go and adjust for your taste. Leftovers are fabulous in a number of ways, so don’t be shy about making more! Enjoy!
JANICE SHANKMAN says
I really enjoyed this! Super easy to make with ingredients that I always have on hand. I must admit – I have a killer sweet tooth, and at first taste, this was a bit too tart for me. So I added an additional 1/4c of maple syrup and then this was PERFECT for my tastes. I used Ceylon cinnamon this time….thinking it might be too mellow so next time I make this I may try Saigon cinnamon. My old recipe was so sweet and as much as I love its taste, I was looking for something with a bit less sugar. This is perfect. Thanks so much for sharing!
Jenn S. says
So glad you liked it Janice! The sweetness really depends on your cranberries too. Sometimes I find it comes out more tart even following the exact same directions. Glad you were able to adjust to your tastes!