Ginger Pear Cranberry Sauce
This sweet and tart fresh cranberry sauce with pears and ginger is a keeper! Ginger Pear Cranberry Sauce is a fruity, warmly spiced spin on homemade cranberry sauce, and it’s one of our favorites.
Homemade cranberry sauce is one of the things I insist on every Thanksgiving. I know some people prefer canned, and no shade to you, but fresh cranberry sauce is SO easy to make, it tastes amazing, and you can customize it endlessly. Plus, you can make it super far ahead of time. I say, why not make it happen?!
Table of Contents
Why You’ll Love Ginger Cranberry Sauce with Pears
How to Make Ginger Pear Cranberry Sauce
Jump to the Full, Printable Recipe
The Story Behind the Recipe
Because I can never leave well enough alone, I’ve tinkered with homemade cranberry sauce recipes every single November for many years now. I seriously think I brought three different varieties to Thanksgiving last year, one of which was this juicy, sweet-tart, warmly spiced ginger pear cranberry sauce. Thanks for not complaining about cranberry overload, family!
I love how this cranberry sauce is just different enough to be special, but not so weird that it doesn’t go with the usual Thanksgiving dishes. The pears add nice natural sweetness – not too much, but enough to reduce the overall sugar a bit, which I love.
Why You’ll Love Ginger Cranberry Sauce with Pears
Ginger and pear make a natural, well, pair – the fresh ginger in this recipe adds a nice little bite, but not an overwhelming one. A cinnamon stick thrown in while it simmers and some freshly ground nutmeg round out the wonderful fall flavors.
Ingredients
Cranberries – Fresh cranberries. You’ll find them in the produce section of your local grocery store. But you might want to act fast! The past couple of years, many of my local grocery stores have sold out of them in the week or so before Thanksgiving.
Pears – Any sweet pear will do. I like Bartlett, Bosc, and Anjou.
Sugar – To sweeten! Cranberries are very tart, so a sweetener is really needed. You can swap in pure maple syrup or honey if you prefer.
Ginger – Fresh ginger adds a warm, slightly spicy bite.
Lemon – The zest and juice from a lemon lends a bright note of flavor.
Cinnamon and nutmeg – I find that a cinnamon stick and some nutmeg really help highlight and amp up those warm fall flavors.
Water
Adaptations/Variations
Ginger Apple Cranberry Sauce – If you prefer apples over pears, use those instead! Or just make my apple cinnamon cranberry sauce recipe instead.
Ginger Cranberry Sauce – If you love ginger but aren’t sure about the added fruit, just leave it out! You might swap the water for orange juice for an added boost of citrus flavor.
How to Make Ginger Pear Cranberry Sauce
It’s super easy to make cranberry sauce with pears! Just add everything to a medium-size saucepan, and cook it. Yep, that’s pretty much it.
When you first add everything to the saucepan, this recipe looks a bit like it’s going to be pear sauce with a few cranberries thrown in. But never fear – by the time it’s done, the pear cooks down and the cranberries are the star of the show. Which is the way it should be, of course.
You can cook it until the pears are completely dissolved, or just until the cranberries have burst and the sauce has formed and there are still chunks of pear. Your choice.
Tip for Success
Adjust for sweetness. After your ginger pear cranberry sauce is cooked, give it a quick taste. If it’s too tart for your taste, stir in some more granulated sugar, a tablespoon or two at a time, until it’s to your liking.
How to Freeze Cranberry Sauce
Homemade cranberry sauce freezes perfectly! Make it weeks or even a month ahead of time, place it in an airtight container or freezer bag, and throw it in the freezer. To thaw, just put it in the fridge overnight and it’s good.
One less thing to worry about on Thanksgiving Day!
More Cranberry Sauce Recipes
How to Make Fresh Cranberry Sauce
Raspberry Red Wine Cranberry Sauce
Ginger Pear Cranberry Sauce
Ingredients
Instructions
Add all ingredients to a medium-sized saucepan. Bring to boil over medium heat, then reduce the heat to medium-low, simmering for about 15 minutes or until the berries burst and the sauce thickens.
Notes
Nutrition
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