Cranberry-Pear Sauce

11.25.15 / Comment

Cranberry-Pear Sauce

Cranberries are a traditional staple for any holiday menu, and their vibrant color makes any dish explode with visual interest. Not only are they gorgeous to look at, they also have a burst of nutrition that is sure to make everyone smile with joy! Cranberries are rich in vitamin C and fiber, and have positive health benefits due to the high amount of phytonutrients present within their skin. So go ahead and eat your fill of cranberries this holiday season! For cooking inspiration, try out our Cranberry-Pear Sauce—it’s a delicious topping for all of your favorite dishes, and it’s packed full of nutrition that will leave you and your guests healthy and satisfied.

Cranberry-Pear Sauce
Prep time:
Cook time:
Total time:
Serves: 2 cups
  • 2 cups fresh cranberries (frozen can be used as well–just thaw before cooking)
  • 2 medium pears, peeled and diced (2 apples could be used instead)
  • 2 tablespoons sorghum syrup
  • 3/4 teaspoon cinnamon
  • 1/4-1/2 teaspoon ginger
  • 1/2 teaspoon vanilla
  • For roasting: 1/2 cup water
  • For stovetop: 3/4 cup water
  1. Roasting Instructions
  2. Pre-heat oven to 400 F.
  3. Spread 1 teaspoon coconut oil over a parchment lined ½ sheet pan. Place cranberries and pears on the sheet pan and cook for 25 minutes.
  4. Take the cranberries and pears out of the oven and let cool.
  5. Place the cranberries and pears into to a high-speed blender, food processor or NutriBullet with 1/2 cup of water and mix until blended.
  6. Stovetop Instructions
  7. In a medium saucepan, combine 3/4 cup water, sorghum syrup, ginger, cinnamon, pears and cranberries.
  8. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until the cranberries have popped and sauce is slightly thickened. Stir several times to prevent sticking.
  9. Place the mixture into a blender, food processor, high speed blender or NutriBullet and blend until smooth.
  10. Cover and refrigerate until serving.
Calories: 55 Fat: 0 Saturated fat: 0 Carbohydrates: 14 Sugar: 9 Sodium: 1 Fiber: 3 Protein: 0 Cholesterol: 0
Homemade cranberry sauce can be refrigerated for up to one week in an air-tight container. [br][br]Cranberry sauce can be refrigerated for 10-14 days and frozen for 1-2 months in a sealed freezer safe container. Cranberry sauce is delicious on top of cottage cheese, yogurt, ice cream, and in smoothies. You can also use them as a glaze for poultry or meat, wrap or sandwich spreads, or as an addition to your favorite salad dressing or barbecue sauce.


Triad to Wellness has provided nutrition communication services to The Sorghum Checkoff. However, we were not compensated for this post. All opinions are our own.

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