A Thanksgiving table is never complete without the cranberry sauce. Sweet autumn pears beautifully compliment the flavor of the tart cranberries lightly sweetened to create this delicious cranberry sauce.
Thanksgiving is only weeks away so I am dedicating the next two weeks to Thanksgiving recipes, sides, desserts and ideas for using up your leftover turkey. I also added all my Thanksgiving Recipes to my recipe index to help you easily locate them.
This cranberry sauce is sweetened with ripe pears and agave, but if you don't have agave you can use the same amount of honey in it's place. Diabetics can use Splenda instead of agave. Make this a few days ahead, this can be stored in the refrigerator for up to one week.
Cranberry Pear Sauce
Skinnytaste.com
Servings: 13 • Size: 1/4 cup • Old Points: 1 pts • Points+: 2 pts
Calories: 61.6 • Fat: 0.1 g • Protein: 0.2 g • Carb: 16.3 g • Fiber: 1.7 g • Sugar: 10.9
Sodium: 0.5 mg
Ingredients:
- 12 oz fresh or frozen cranberries
- 2 ripe pears, peeled and cored, cubed small
- 1/2 cup agave (or honey to taste)
- 1 cup water
Directions:
Bring all the ingredients to a boil on high heat in a medium saucepan.
When boiling, reduce heat and simmer for about 15 minutes, or until the cranberries burst and the sauce thickens. Remove from heat and let it cool before refrigerating. Serve chilled or room temperature. Makes 3 1/4 cups.
This looks fantastic! I just discovered your site, and I'm totally digging the recipes and the GORGEOUS photography. =) Yay!
ReplyDeleteThis looks amazing! I am so so so so happy you're doing Thanksgiving recipes! I was getting really stressed about being on Weight Watchers and holidays!
ReplyDeleteI cannot thank you enough for posting Thanksgiving recipes so early... and light ones too! Looking forward to seeing more!
ReplyDeleteThis looks so delicious! I'm sort of dreading the holidays... I fell off the wagon last year,
ReplyDeleteYum! My mom makes something like this, but with raspberries.
ReplyDeleteHow do you think it would hold up if you pureed it so it would be smooth?
ReplyDeleteA question about agave - if I replace it with sugar, does that impact the points? Or would it work to use Truvia or Splenda instead?
ReplyDeleteOops... read first, ask questions later. I see that you can use Splenda. I'm still curious about the point value difference between agave and sugar, though.
ReplyDeleteI'm always looking for new things to mix pears with. This looks great!
ReplyDeleteYummy....its looks amazing
ReplyDeleteWhat are the best type of PEARS to use? It's overwhelming standing there deciding which ones to use...I know certain pears, like apples are better to cook with? Thank you!
ReplyDeleteI love the look of cranberries, I just wish I liked them enough to make this gorgeous recipe. I do buy them as votive candle fillers so thanks for the reminder! (Not quite the intent, I know but still!)
ReplyDeleteI am definitely going to make this one!
ReplyDeleteOh my! Can't wait to try this. Looove the pear addition to this sauce!
ReplyDeleteOooo, this would be good on a "normal", not Thanksgiving, day with chicken. Thanks for this recipe!
ReplyDeleteI just got fresh cranberries at in my CSA share, so this was perfect timing! I used a sweet Comice pear and started with 1/4 cup of agave - I like my cranberry sauce nice and tart! I ended up adding another 1/8 of a cup. Thanks for another great recipe!
ReplyDeletethis sounds wonderful! I love the addition of pears, normally you see oranges and I have never seen pears added til now. Wonderful!
ReplyDeleteDelicious, can't wait to try this on the family during Thanksgiving
ReplyDeleteI have sand pears...do you think they would work? They are a harder than your average pear.
ReplyDeleteI love the idea of using the pears. I bet they balance out the cranberries nicely and this would be fantastic on leftover turkey sandwiches.
ReplyDeleteThe flavor of the pears is wonderful. I like the idea of raspberries too.
ReplyDeleteYou can replace the agave for sugar, same points.
I like the combination of the pear and cranberries. It gives a distinct sweet taste that everybody would surely love! Great recipe!
ReplyDeleteWhat a great recipe to use for Thanksgiving!!! I like cranberry sauce, but my husband only likes that jelly stuff in a can! Yuck!
ReplyDeletethis looks amazing...I'm living in Europe but I am still planning on celebrating Thanksgiving over here so easy basic, healthy recipes like this are PERFECT for me! :) Thanks
ReplyDeleteI love your recipes. So creative and easy to follow. The autumn pasta with brussel sprouts was awesome! I think I will definitely try this sauce! Great job!
ReplyDeleteEllie
This looks SUPER!
ReplyDeleteDo you think I could can this if I did a traditional hot water bath for about 15 minutes after putting it in sterilized jars? Would be great to give as gifts.
I just want to thank you so much for your site. I am 6 weeks into WW and my husband and I look through your recipes every week before grocery shopping!
I've totally made something similar but instead of the agave I just removed that and replaced half of the water with fresh apple juice! It sweetened it naturally and tasted awesome!
ReplyDeleteIt looks easy enough.... I think I'll try this for the family Thanksgiving pot luck!
ReplyDeleteYou had me at pancetta! I have tried brussel sprouts and had almost given up until now. This might be the recipe that changes my mind :)
ReplyDeleteI have recently found and fell un love with your site. There are so many recipes I am so eager to try. I've tried a few already....and I'm definataly hooked. Thank you for all that you are doing to help keep some of us on track with our weight loss journeys. Keep up the awsome work, and again...Thank you very much!!
ReplyDeleteAlready have all the ingredients, can't wait to try this. Do you think it would freeze well?
ReplyDeleteThis looks and sounds DELICIOUS!! I definitely want to make this!
ReplyDeleteI think canning this and giving it as a gift would work out great. I love homemade gifts!
ReplyDeleteNeed your advice:
ReplyDeleteI have tried to make homemade cranberry sauce before but didn't like the skins left behind. What do you do with the skins that are left in the sauce?
This looks fabulous! Love the tartness of cranberry and sweetness of pear.
ReplyDelete- Katie
Check us out sometime at BloomEveryday.wordpress.com! :) We can't wait to start sharing recipes with you.
Oh we always make cranberry sauce with apples but I might have to try this instead this year. Thanks for the idea!
ReplyDeleteHave you tried it with "Asian pears"
ReplyDeleteMade this last night, experimenting for our work Thanksgiving potluck. I didn't think a cranberry sauce could be better than the pineapple one from last year. I didn't measure my agave, but I think it was a little more than 1/2 cup...This will now be my to go recipe...I love it!!!
ReplyDeleteOMG!!!! This is fantastic!!! I used Splenda instead of sugar and used almost 3/4 cups. Was a big success with my guests! Will make again - even after the holidays!
ReplyDeleteI love that you don't dump an entire cup of sugar into your cranberry sauce [like everyone else]! This needs to be added to our Thanksgiving table, no question.
ReplyDeleteThis will be on our Thanksgiving table, for sure!
ReplyDeleteThis was sooooooooo good!
ReplyDeleteThinking of making this but pureeing it afterwards for a smooth sauce. Hoping it turns out well.
ReplyDeleteGreat site for inspiration. Added a bit of nutmeg, cinnamon and an apple along with the pears. Fabulous! And I love that I can make it days ahead to cutdown on some of the Thanksgiving crazy rush.
ReplyDeleteI love using fruit to sweeten the sauce to cut out some sugar. Love apples with cranberries, I bet all three will be great.
ReplyDeleteTo the person regarding the skin, I didn't find the skin to be an issue but you could always purée it if you like it smooth.
ReplyDeleteI am making it as we speak. I bought Red Pears to use and I am doubling the recipe, will that affect the points at all?
ReplyDeleteI just made this for tomorrow & it came out sooo delicious. I don't think I will ever make another kind of cranberry sauce. This was my first time cooking with agave. I added some spices too
ReplyDelete1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 1/2 teaspoons grated peeled fresh ginger
1/2 teaspoon cinnamon
Any ideas, on how to get the bitter taste out?
ReplyDeleteI made this tonight and it is really tart, any suggestions? Is it supposed to make you pucker? Maybe I did something wrong...I am not used to cooking with fresh cranberries.
ReplyDeleteDiscovered your site about a yr ago.. made this recipe tonite and used apple cider. YUMMY!!!
ReplyDeleteOMGosh! This cranberry sauce was a HUGE hit at Thanksgiving this year.....thanks so much!
ReplyDeleteI made these for my family, but I added a little extra Agave to the recipe-came out wonderful! Thanks!!
ReplyDeleteI was never a fan of cranberry sauce but after this recipe I totally loved it and my family did also! A total hit in my house and best of all it was super easy to make. Thanks for the great recipe!!
ReplyDeleteI'm really glad you all liked it!
ReplyDeleteThis was SO good and super easy to make! And I ended up eating most of it myself!
ReplyDeleteI made this today! It was delicious while warm and I can't wait to try it cold later. I'm loving the pear and cranberry combo!
ReplyDeleteI was wondering if it would be possible to can this? It looks wonderful.
ReplyDeleteI've been making pear sauce lately, but love the idea of adding cranberries. It's gorgeous.
ReplyDeleteI made this recipe at least 5 times last year.
ReplyDeleteTime to print it again - it's now a Thanksgiving staple!
I make cranberry pear sauce but add the juice and zest of a lemon and when it is cool, I add 1/4 cup Amaretto.
ReplyDeleteI love this recipe....just made a triple batch for Thanksgiving at my daughters........going to freeze a couple small bowls just to see if that works. Just the 2 of us here and can't eat it all before it spoils. Loved sampling it as I was stirring.......nummy!!
ReplyDeleteThanks for the recipe! I usually use cut up apples, but pears will be even better! Am cooking it now. If people prefer their cranberry sauce a bit jellied, they can push it through a mesh sieve then let cool to room temp before refrigerating it.
ReplyDeletei just made this today and it's delicious! perfect amount of sweetness!
ReplyDeleteI've never made cranberry sauce before, nor do we ever have it at Thanksgiving...but this looked too good to not give it a try. (I love cranberries in general) Just finished a double batch and it looks and tastes wonderful! I've never been disappointed with any of your recipes!
ReplyDeleteI made this for thanksgiving and everyone LOVED it!!! Thank you so much for another healthy delish recipe!!
ReplyDeleteThis came out super good! I recommend making it the day before though as it tastes better after sitting over night!
ReplyDeleteHi Gina! I made this for Thanksgiving and it was fantastic! Easy, fresh, and yummy! The next morning, we added the leftovers to your baked oatmeal...extra YUM!
ReplyDelete