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
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
- 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
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.