Cardamom-Spiced Cranberry-Pear Sauce
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Yield: About 3½ cups
This Cardamom-Spiced Cranberry-Pear Sauce is perfect if you want a fresh new twist on a classic favorite. Serve it with turkey dinner or as a fun seasonal topping for oatmeal, yogurt, or toast.
  • 12 oz (340 g or about 3 heaping cups) fresh cranberries, rinsed
  • 2 medium pears, cored and diced (not peeled; I used D’Anjou)
  • ½ cup (100 g) sugar (or coconut sugar)
  • 1 cup (240 ml) pear nectar
  • ⅛ teaspoon sea salt
  • ¾ teaspoon pure vanilla bean paste
  • ½ teaspoon ground cardamom
  1. Add the cranberries, pear, sugar, pear nectar, and sea salt to a medium saucepan; bring to a boil over medium-high heat.
  2. Once boiling, turn the heat down slightly so it doesn’t boil over. Cover the pot and simmer until the cranberries pop and the sauce thickens, about 10 minutes. Turn off the heat and stir in the vanilla bean paste and cardamom.
  3. Store in a covered container in the fridge for up to 3 weeks.
Recipe by An Edible Mosaic™ at