This simple cranberry pear sauce bursts with flavor with little chunks of sugared ginger, raisins, apple cider, and pear brandy. And pine nuts add a little crunch. This was one of my first recipes featured in Parade magazine!
This sauce is ready in under 30 minutes, but you can make it ahead and keep it in the refrigerator until you need it.
by Susan Pridmore
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Cranberry sauce is often the star of the table. It's a bright spot of color and has so much flavor. This recipe includes little chunks of pear, raisins, and sugared ginger pieces. Oh, and a splash of pear brandy 😋.
The sugared pieces are what makes this sauce really sing, so don't leave them out. I keep them in my pantry to add to ginger molasses cookies and my strawberry buttermilk scones.
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❤️ Why you'll love this recipe
- Easy.
- Make it in 30 minutes or less.
- Low carb dinner entree.
- Use it as a main dish or side dish for the meat lovers at the table.
🧅 Main Ingredients + Notes
The secret to faster and easier meals often lies in the ingredients. For example, store-bought items and ingredients you make ahead and store in the refrigerator (or freezer) can turn a 60-minute recipe into a 30-minute meal or less.
For all of the ingredients, measurements, and directions, go to the Recipe Card at the bottom of this post.
- Fresh cranberries
- Pear - any kind of pear works well except Asian pear, but it should be ripe.
- Brown sugar
- Golden raisins
- Sugared (candied) ginger - get large pieces of candied ginger to slice into smaller pieces.
- Pine nuts - chopped walnuts or pecans are great alternatives.
- Pear brandy - apple brandy (Calvados) and Grand Marnier are also fabulous in this sauce.
- Apple cider
- Cinnamon stick
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🔪 Recommended Equipment
Having the right equipment for recipes makes prepping much easier. If you want more fuss-free prepping and cooking, check out my updated list of favorite kitchen tools and equipment.
- Medium saucepan
- Sharp knife
🎯 Why This Recipe Works
- Raisins and pine nuts give this cranberry pear sauce some texture.
- A pear works with the pear brandy and brown sugar to balance the tartness of the cranberries.
👩🍳 Tips for Success
- As the sauce simmers, it gets thicker. As it thickens, lower the heat to maintain a simmer. Otherwise, the sauce will become too dry and may burn on the bottom of the pot.
- If you prefer a thicker sauce, mash the cranberries using a potato masher and simmer until it's the thickness you want. Most of the cranberries pop as they simmer, but many do not.
- If you choose not to grate the pear, be sure to chop it into small chunks. The pear 'melts' into the sauce as it simmers.
⏰ Can I make cranberry pear sauce ahead?
You can definitely make this cranberry pear sauce ahead. The flavors only get better overnight.
- Store in an airtight container in the refrigerator for 4 - 5 days.
- Freeze in a freezer-safe container for 2 - 3 months.
💡Ideas for Possible Variations
- Use an apple in place of the pear. Peel, core, and either chop into small diced pieces or grate the apple.
- If you use an apple instead of a pear, use calvados (apple brandy) in place of the pear brandy.
- Substitute orange juice for the apple cider, and use Grand Marnier for the splash of liqueur.
- Have fun with spices. Cardamom and allspice are both fantastic in this sauce.
🍽️ Ways to Use This Sauce
- Use it as a side dish for your holiday table.
- Spoon over frozen yogurt or ice cream.
- Make a cranberry buckle with the leftovers.
- Serve as an appetizer with cream cheese or goat cheese and crackers.
- Make cranberry pear hand pies!
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Boozy Cranberry Pear Sauce with Ginger
Print Recipe Save Pin Recipe Add to Recipe Collection Add to Shopping ListIngredients
- 1 large pear Barlett or Bosc
- 12 ounces cranberries
- ⅓ cup brown sugar packed
- ⅓ cup golden raisins
- 2 tablespoons candied ginger use large pieces and slice into small pieces
- 2 tablespoons pine nuts
- ¼ cup Pear Brandy or Apple Brandy (Calvados)
- ⅓ cup apple cider
- ⅓ cup water
- 1 cinnamon stick
Instructions
- Peel and core the pear. Either grate, using the largest holes on the grater, or dice.
- Combine all of the ingredients in a medium pot and bring to a simmer over medium heat. Reduce the heat to maintain a gentle simmer and cook for 10 minutes or until the cranberries have popped.For a thicker sauce, simmer for 15 minutes and mash the berries using a potato masher.
- Cool and remove the cinnamon stick.
Maureen
I bet the pears really lift the tartness of the cranberries. This is delightful.
The Wimpy Vegetarian
Thanks so much Maureen! The pears do make a difference.
cheri
Hi Susan, love the spices you used in this dish, the pear sounds like a wonderful addition. Happy Holidays!
Suzanne
Oh thats wonderful, love the addition of pears, that is a great idea. I do the same thing every year maybe I should try something different. Love this.
Rita
Another yumm! Yes, cranberries can have many personalities. Thanks for this creative twist.
Norma Chang
When I read the title, I knew I would love this, and so simple and easy.
Lynda
I'll take my cranberries tipsy any day. This sounds great.
Terra
I love trying new cranberry sauce recipe. I am so excited you used coconut sugar...AND booze!!!! It looks fabulous! Hugs, Terra
Susan
hi there, this recipe looks great and I want to make for upcoming Thanksgiving. how far in advance can I make it? can I freeze it as well?
Susan Pridmore
I'm making this one for Thanksgiving too! I've made it up to 1 week ahead and stored in an airtight container in the refrigerator without any problems. I've not frozen it, but it should freeze very well! I hope you like it!!