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!
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).
This cranberry 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.
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 recipe. The list is endless, but really, if you want to assure yourself of leftovers, you might want to double the recipe. 🙂
A quick and easy, sweet and tangy cranberry sauce.
2 minPrep Time
25 minCook Time
27 minTotal Time
- 1 12oz 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 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.