Give your usual holiday cranberry sauce a little bit more oomph with this delicious and easy homemade sauce recipe. Plus, because it’s all made from scratch, you’ll be able to make it as sweet, tart, thick, or thin as you want. The sweetness from this recipe comes from the maple syrup and the ripe pears; no refined sugars here! After trying this sauce, you’ll probably never pick up another bottle of store-bought cranberry sauce again!
- 12 oz. fresh cranberries
- 2 medium ripe pears
- 2 t. fresh ginger
- 3 T. fresh rosemary leaves
- 3 T. real maple syrup
- ¾ c. water
- Sea salt, to taste
- Peel ripe pears and dice. Set aside.
- Peel ginger and grate finely. Set aside.
- Finely dice rosemary leaves.
- Add cranberries, pears, ginger, rosemary leaves, maple syrup, and water in a medium non-reactive saucepan. Cook over medium-high heat, stirring occasionally until the mixture starts to boil and the cranberries burst open, approximately 5 minutes.
- Once the mixture has reached a rolling boil, reduce the heat to medium-low and allow to simmer for another 5-10 minutes. While cooking, mash cranberries and pears with a wooden spoon. Season with sea salt to taste and stir to combine.
- Remove from heat and allow the sauce to cool down for around 15-20 minutes.
- Check the consistency of the sauce. If it is too thick, add a bit of water to thin out the sauce. Add a bit more maple syrup to make it sweeter, if desired.
If you want a smoother sauce, place half of the cranberry mixture into a food processor or blender and puree until completely smooth. Stir puree back into the remaining sauce and stir thoroughly to combine before serving.
- Method: Stovetop
- Cuisine: Sauce