Pear Cranberry Sauce

Every year I make the cranberries for Thanksgiving and I just throw them together and don’t measure but every year they turn out great. Sometimes I add citrus, spice, or other fruit and more often then not I like to switch it up. I always have to make a special batch with brandy as well for my aunt and grandmother. I always make extra so there are some leftover as we like to put these cranberries on top of pancakes, waffles, french toast, oatmeal, yogurt… the list goes on. Last year I shared my Citrus Cranberries that I had made for a few years in a row but this year I decided to play around and make something different and was going to make some with apples. Maybe it was the applesauce kick I was on making multiple varieties of applesauce including my Pumpkin Pie Applesauce. Instead I decided to make Pear Cranberry Sauce. With everyone having different tastes, even within our family, some like it with whole cranberries and chunky and some like is smooth so I will prepare a batch of each.

Do you like cranberry sauce? How do you like yours?

Pear Cranberry Sauce
Makes about 3 cups
12oz fresh cranberries
2 pears, peeled and diced/chopped*
1 TBSP grated fresh ginger
1/2-3/4c coconut palm
1/4c water

*You want to chop the pears small so they become tender, if you are pureeing the sauce smooth it isn’t as big of a deal but for chunky sauce you will want the pears to be cooked and tender. I slice my pears lengthwise into quarters and each quarter into 4 slices and into little chunks from there.

In a medium saucepan bring cranberries, pears, ginger, coconut palm, and water to a boil. Stirring occasionally so get the cranberries that may stick to the side of the pan and to mix all the ingredients up. Once it comes to a boil place a lid on it and turn to low and cook 10-15 minutes. Watching carefully as it may cook over if the pan is too small, happens to me at least ones every year making cranberries and it is a mess. Make sure the pears are tender or cook a little longer. Remove from heat and let cool about 15-20 minutes before placing in the refrigerator to cool. If you want to puree it smooth wait about 30 minutes and place mixture into a Vitamix, or high-speed blender, and blend until desired consistency. Place into a bowl and refrigerate for 4 hours. Enjoy!

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