This simple homemade cranberry pear sauce was one of my first recipes featured in Parade Magazine. It bursts with flavor with fresh cranberries, pears, little chunks of sugared ginger, golden raisins, apple cider, and pear brandy. Pine nuts add a little crunch.
This sauce is ready in under 30 minutes, but you can make it ahead and keep it in the refrigerator until you need it.
Jump to Recipe
Want to make this recipe perfectly the first time? I want to help with that. So, check out this Table of Contents to see which sections of this post will help you the most.
Jump to:
Cranberry sauce is often the star of the table with its a bright color and bold flavor. I grew up with the jellied cranberry sauce that's sold in cans - it was on our Thanksgiving table every year. And while that wins the prize for convenience, making homemade cranberry sauce is one of the easiest things to make in your own kitchen.
🍁 When are cranberries in season?
Peak season for fresh cranberries is from October to December, making them a classic fall and holiday staple. You can find them fresh in the produce section of your grocery store during this time but many markets also sell them in their freezer section year-round.
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.
🧅 Ingredient Notes
For all of the ingredients, measurements, and directions to make this easy cranberry pear sauce go to the Recipe Card at the bottom of this post.
- Fresh cranberries - You can also use frozen cranberries, sold in the freezer department of many grocery stores. Do not use dried cranberries.
- Pear - Any kind of pears except Asian pears works well in this recipe as long as the pear is fully ripe without being mushy. I generally use Bosc or Bartlett pears.
- Brown sugar - This adds a caramel sweetness to the finished sauce. You can use either light or dark brown sugar with the dark version offering the deepest caramel flavors. If you don't have any on hand, you can make your own by adding molasses to white sugar. To lighten the sweetness flavor, use refined sugar in place of the brown sugar.
- Sugared (candied) ginger - I prefer to buy large cubes of candied ginger that I slice into smaller pieces. Small candied ginger pieces have much more sugar on each small piece.
- Pine nuts - Chopped walnuts and pecans are great alternatives to pine nuts.
- Pear brandy - Other options are apple brandy (Calvados), Grand Marnier, and bourbon are also fabulous in this sauce. If using Grand Marnier or bourbon, swap out the apple cider for orange juice and add orange zest from 1 orange.
🎯 Why This Recipe Works
- Raisins and pine nuts both give this cranberry pear sauce contrasting textures.
- Sugared ginger pieces make 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.
- Ripe pears combine with pear brandy and brown sugar to balance the tart cranberries.
👩🍳 Tips for Success
- The sauce thickens as it simmers, making it important to lower the heat to maintain a simmer.
- Stir the sauce occasionally to prevent the sauce from burning on the bottom of the saucepan.
- If you prefer a thicker sauce, mash the cranberries using a potato masher and simmer until the mixture reaches the thickness you prefer. 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.
- Cranberries offer a range of tartness, so the amount of sugar you need can vary. It's best to begin at the lower end of the range and add additional sugar to taste, especially if you prefer your cranberry sauce a little tart.
💡Ideas for Possible Variations
- Use an apple in place of the pear. For this version, use Calvados (apple brandy) in place of the pear brandy.
- If you like cranberry sauce infused with orange flavor, substitute orange juice for the apple cider and use either Grand Marnier or bourbon in place of the pear brandy.
- Have fun with spices. Cardamom and allspice are two warm spices that are fantastic in this sauce.
- Eliminate all alcohol in the recipe. Very little is included and is easy to eliminate without adjusting any of the other ingredients.
🙋♀️ FAQ
Yes! The flavors only get better overnight.
Store leftovers in an airtight container in the refrigerator for up to 1 week.
Freeze in a freezer-safe container for up to 2 months.
Use it as a side dish for your Thanksgiving or other holiday meal.
Spoon over frozen yogurt or ice cream.
Serve as an appetizer with cream cheese or goat cheese and crackers.
Make cranberry pear hand pies or this cranberry buckle.
Add a little to your next grilled cheese sandwich.
📇 More Cranberry Recipes
Looking for more ways to use cranberries while they're still in season? Check out this Cranberry Orange Christmas Cake, Spiced Cranberry Buckle, and my favorite Yogurt Cake made with fresh pears and cranberries. All are pictured below.
Boozy Cranberry Pear Sauce with Ginger
Ingredients
- 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 nonreactive saucepan and bring the mixture to a simmer over medium heat. Reduce the heat to maintain a gentle simmer, stirring occasionally with a wooden spoon. Simmer for 10 minutes or until most of the cranberries have popped.For a thicker sauce, simmer for 15 minutes and mash the berries using a potato masher.
- Remove from the heat and allow to cool before removing 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!!