Cardamom-Spiced Cranberry Pear Sauce Recipe
Pear adds sweet, floral flavor to balance the tartness of cranberries in this quick and easy fresh cranberry sauce recipe.
Servings 14 servings
Calories 65kcal
Ingredients
- 12 ounces fresh cranberries (about 3 heaping cups; rinsed)
- 2 medium pears cored and diced but not peeled (I used D’Anjou)
- 1/2 cup granulated white sugar (or coconut sugar)
- 1 cup pear nectar
- 1/8 teaspoon salt
- 3/4 teaspoon vanilla bean paste
- 1/2 teaspoon ground green cardamom
Instructions
- Add the cranberries, pear, sugar, pear nectar, and salt to a medium saucepan; bring to a boil over medium-high heat.
- 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.
Notes
- Recipe Yield and Serving Size: This recipe makes about 3 1/2 cups of cranberry sauce, or 14 (1/4-cup) servings.
- Storage: Cool to room temperature, and then store in an airtight glass container in the fridge for up to 3 weeks or in the freezer for up to 3 months.
Nutrition
Serving: 0.25cup | Calories: 65kcal | Carbohydrates: 17g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.03g | Sodium: 22mg | Potassium: 52mg | Fiber: 2g | Sugar: 14g | Vitamin A: 21IU | Vitamin C: 5mg | Calcium: 5mg | Iron: 0.2mg