Best Pear Cranberry Sauce Recipes

PEAR CRANBERRY SAUCE

Steps:

• In a large saucepan, combine the pears, water, ginger and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cranberries and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until the cranberries have popped and sauce is slightly thickened, stirring several items. , Discard cinnamon sticks. Mash sauce if desired. Cool. Cover and refrigerate until serving.

GINGER PEAR CRANBERRY SAUCE

Steps:

• Combine cranberries, diced pear, orange juice, sugar, water, candied ginger, orange zest, star anise, cinnamon stick, garam masala, and salt in a large saucepan over medium-high heat. Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until cranberries have softened, 10 to 12 minutes. Remove from heat and allow to cool completely.
• Remove cinnamon stick and star anise. Chill until ready to serve.

PEAR HONEY CRANBERRY SAUCE

Steps:

• In a medium saucepan, stir together the water and sugar over medium-high heat. Bring to a boil. Stir in pears, and reduce heat to medium. Cook, stirring frequently for 3 minutes, then stir in cranberries and honey. Continue to cook until cranberries pop and the mixture thickens slightly, about 5 minutes.
• Remove from heat and stir in the lemon juice and lemon zest. Cool to room temperature, then store covered in the refrigerator for up to one week.

CRANBERRY-PEAR SAUCE

Steps:

• In a medium-size, heavy-bottom non-aluminum saucepan, combine cranberries, pears, sugar, dried cherries, and 1/2 cup water. Bring to a boil over medium heat.
• Reduce to a simmer and cook, stirring frequently to prevent scorching, until berries have popped and are tender, about 15 minutes. Cool to room temperature. Cover and refrigerate until chilled.

PEAR AND CRANBERRY COBBLER WITH CITRUS-INFUSED CUSTARD SAUCE

Steps:

• Make filling:
• Preheat oven to 425°F with rack in lower third. Butter baking dish.
• Stir together pears, cranberries, sugar, orange zest, brandy and allspice in a large bowl. Transfer filling to baking dish and dot with butter.
• Cover dish tightly with foil and bake 20 minutes.
• Remove foil and continue to bake until cranberries burst and pears are just tender, 15 to 20 minutes more.
• While filling is cooking, make biscuits:
• Stir together flour, baking powder, and salt in a bowl, then add 3/4 cup plus 3 tablespoons cream and stir just until a dough forms. Gather dough into a ball and transfer to a lightly floured surface (dough will feel dense and heavy; don't worry.)
• Gently knead dough 6 times, then pat out into an 8-inch round (about 1/3-inch thick).
• Cut out as many rounds as possible with lightly floured cutter, transferring to a sheet of wax paper. Gather scraps and pat out once more, then cut out more rounds. (You will have about 16).
• Carefully but quickly, top hot fruit with biscuits, arranging in 1 layer. Brush biscuits with remaining tablespoon cream and sprinkle with sugar.
• Continue to bake cobbler until biscuits are puffed and golden, 15 to 20 minutes. Cool 15 minutes before serving and top with Citrus-Infused Custard Sauce.

CRISPY CHICKEN WITH SPICY PEAR CRANBERRY SAUCE

Steps:

• Put the drumettes and chicken legs into separate shallow dishes and sprinkle with salt and pepper. Add 1/2 teaspoon red pepper flakes and 2 rosemary sprigs to each dish. Drain the pears and save the juice and pears. Reserve 2 tablespoons juice for the salad dressing. Pour the remaining juice from 1 can of pears over each dish and toss to coat evenly. Cover and refrigerate for at least 1 hour or up to overnight.
• Make the dressing by whisking together the reserved 2 tablespoons pear juice, lime juice, olive oil, and salt and pepper to taste. Cover and refrigerate until ready to serve.
• When you are ready to fry the chicken, heat an inch of canola oil over medium-high heat in a heavy skillet to 350 degrees F. Put the flour into a shallow dish and season it well with cayenne, salt and pepper. Remove the chicken from the marinade, reserving the marinade. Pat the chicken dry and coat with the flour mixture. Let them rest on a plate while the oil gets hot. Fry the chicken in batches. Drain them on paper towels and keep warm.
• While the chicken is cooking, add the marinade to a medium pot. Pick out the rosemary sprigs, add the shallots and bring to a boil. Cook until the marinade has reduced by half, about 5 minutes. Add the pears and cook until they are hot. Pour the mixture into a blender, add the cranberry jelly and butter, and puree carefully as it is hot. Taste and adjust the seasoning with salt and pepper. The mixture should be thick but pourable. If it is too thin, put it back into the pan and reduce it a bit.
• Pour some of the spicy pear sauce onto a plate and place the chicken legs or drummettes on top. Toss the arugula with the dressing and put a small pile onto each plate.

CRANBERRY APPLE PEAR SAUCE (CHUTNEY)

Steps:

• place all ingredietns except liquer in large sauce pan..bring to boil.Reduce hear and simmer uncovered for 45 minutes stirring frequently. cool. Add liquer and refrigertate for at least 4 hours

PORK TENDERLOIN WITH PEAR-CRANBERRY SAUCE

Steps:

• For the sauce: In a saucepan, melt butter over medium-low heat and add shallots. Cook just until softened.
• Add pears, cranberries, syrup, juice, port, salt and lemon peel (leave the peel whole to make it easier to remove later). Bring to a very gentle simmer and reduce by about half to a syrupy consistency (8-10 minutes). The cranberries will break down a bit and the Bosc pears should soften but not turn to mush. Remove from heat, remove the peel and keep warm.
• For the tenderloins: Preheat oven to 450°F.
• Dry the tenderloin and remove any excess fat and connective tissue (the silvery film often found around tenderloins will constrict when cooked and can make them curl up and wring out the moisture from the meat). Season with salt and pepper. Heat the oil in a large skillet over medium-high heat until it just starts to smoke. Brown the tenderloins on all sides (about 10 minutes).
• If you didn't use an oven-safe skillet (I use cast iron) then place the tenderloins in a baking dish. Place the skillet/dish in the oven and roast until the pork registers 135°F - about 10-15 minutes. Turn the tenderloins about halfway through the cooking time.
• Transfer the tenderloins to a carving board and let them rest for about 5-10 minutes. They should reach an internal temperature of about 145-150°F.
• Gently reheat the sauce for a few moments. Slice the tenderloin into 1" pieces and dress with the sauce.

PEAR-HONEY CRANBERRY SAUCE

Steps:

• Combine the sugar and water in a large saucepan; stir well. Cook over medium-high heat, stirring constantly, until the sugar dissolves. Reduce heat to medium.
• Stir in the diced pears, and cook for 3 minutes, stirring frequently. Add the cranberries and honey, and cook 5 to 7 minutes or until the cranberry skins pop.
• Remove from heat, and stir in the grated lemon rind and lemon juice. Cover and chill thoroughly.

GINGER PEAR CRANBERRY SAUCE RECIPE - (4.5/5)

Steps:

• In a non-reactive large saucepan, combine maple syrup, vinegar, ginger, and sea salt. Bring to a gentle boil over medium heat. Add the pears, cover and cook until crisp tender, about 5 minutes. Add the citrus zests, juices, and cranberries to the pot. Simmer over medium heat, stirring often, until cranberries begin to pop - about 10-15 minutes. Return pear mixture to cranberries and cook for 5 minutes more. At this point you can use an immersion blender to break up the cranberries some or leave them "whole" style. For canning: Pour, while hot, into prepared hot jars, leaving ¼-inch head space. Adjust caps. Process 10 minutes in boiling water bath. Let cool overnight before checking seals. For refrigeration: Transfer to Mason jars and let them come to room temperature before covering and refrigerating.

CRANBERRY SAUCE WITH APPLE AND PEAR

Steps:

• Place apples, pears, cranberries, and orange juice in pot. Turn heat to low and simmer for 25 minutes. Once cranberries have popped and sauce is cooked down, add maple syrup to taste. My preference is a sweet-sour blend, not too sweet, just enough maple to take away the strong tart flavor-the amount of sweetener will depend on the type of apples you use, and how you like it. Serve any temperature you like.

CRANBERRY-PEAR BREAD PUDDING W/ CUSTARD SAUCE

Steps:

• For sauce: Bring milk and cream to simmer in heavy large saucepan. Remove from heat. Whisk yolks and sugar in medium metal bowl until well blended. Gradually whisk in hot milk mixture. Return mixture to same saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Mix in Grand Marnier. Cover and refrigerate until cold, about 2 hours. (Can be prepared 3 days ahead. Keep refrigerated.) For pudding: Preheat oven 350 degrees. Arrange bread squares on large baking sheet. Bake until lightly toasted, stirring once, about 10 minutes. Cool. Transfer bread to large bowl. Add half and half and toss gently. Let stand 30 minutes. Preheat oven to 350 degrees. Butter 9X9-inch glass baking dish. Whisk eggs, 3/4 C. sugar, grated orange peel and vanilla extract in medium bowl. Stir in cranberries and pears. Pour over bread and mix gently. Transfer mixture to prepared dish. Sprinkle with nutmeg. Bake pudding until set and top browns, about 1 hour. Cool at least 10 minutes. Spoon custard sauce onto plates. Cut warm pudding into squares. Using metal spatula, transfer to plates. Sift powdered sugar over desserts. Serve warm or at room temperature.

CRANBERRY SAUCE WITH PEAR

Steps:

• Recommendation: Make this sauce the night before your dinner.
• Combine cranberry concentrate and sugar in sauce pan over medium heat and stir. Heat until sugar dissolves and then increase heat to a boil.
• Add pears and the cranberries. Reduce heat a little and simmer until pears are soft and cranberries pop. Approximately 30-40 minutes. Stirring occasionally.
• Transfer into glass container and chill in refrigerator thoroughly or over night.
• VARIATION:
• Follow recipe directions and Instead of 1 cup cranberry frozen concentrate, try 1 cup pomegranate juice or frozen concentrate with 1 tablespoon of lemon zest. YUM!
• Or, follow recipe directions and instead of 1 cup cranberry frozen concentrate, use 1 cup orange juice or frozen concentrate and 1 tablespoon orange zest with a dash of cinnamon. Double Yum!

LIGHT CRANBERRY PEAR SAUCE

Steps:

• In a medium-size, heavy-bottom non-aluminum saucepan, combine cranberries, pears, sugar, dried cherries, cinnamon and juice. Bring to a boil over medium heat.
• Reduce to a simmer and cook, stirring frequently to prevent scorching, until berries have popped and are tender, about 10 minutes.
• Cool to room temperature. Cover and refrigerate until chilled.

CRANBERRY - PEAR SAUCE

Steps:

• In a medium saucepan, combine sugar, water and ginger root. Bring to boiling, stirring to dissolve sugar. Simmer, uncovered, 5 minutes.
• Add cranberries and pears to pan. Cook, uncovered, and stirring occasionally, until fruit softens and mixture thickens slightly - about 10 minutes. Cool to room temperature- about 3 hours. Can be made ahead and chilled. Remove ginger before serving.
• Makes 3 cups sauce.

GINGER-PEAR CRANBERRY SAUCE

Steps:

• Peel and core the pear, then chop into small pieces. Place in a saucepan with lemon juice and stir well to keep pear from turning dark. Sort cranberries, discarding any soft ones. Add cranberries to the pear along with sugar, water, ginger and cinnamon. Bring to a boil, reduce heat to a simmer and cover partially. Simmer gently, stirring occasionally, until the sauce has thickened, the pear is tender and the cranberries have burst, 10 -15 minutes. Transfer to a bowl and let cool.

CRANBERRY AND PEAR SAUCE WITH PORT

Steps:

• In medium saucepan, combine cranberries, pears and raisins. Place cloves and allspice in spice ball/tea infuser and add to saucepan along with the other ingredients. Bring to boil, reduce heat, and simmer, uncovered until sauce is thickened and fruit is tender, about 20 minutes. Stir frequently to prevent burning. Chill in covered container overnight. Before serving remove spice ball and cinnamon stick. Makes about 2 cups.

CRANBERRY-PEAR SAUCE

Steps:

• Heat berries, sugar, juice and salt in saucepan over medium heat. Bring to boil stirring frequently Reduce heat to low; cover and simmer, 10 min, until berries pop Stir pears, ginger and lemon peel into cranberry mixture; cook, stirring, 1 minute. Cool. (can be made ahead, cover and refrigerate 1 week) makes 3 cups