Cranberry-Pear Sauce with Ginger

Collected by Debra Stoleroff from Andrea Serota

Reprinted from Plainfield Co-op Newsletter: Fall 2010



  • 3/4 cup water
  • 1 cup sugar
  • 1/4 tsp salt
  • 12 oz fresh cranberries
  • 2 medium firm, ripe pears cut into 1/2 inch cubes
  • 1 TBL grated fresh ginger
  • 1/4 tsp cinnamon


cranberry sauce in jars
  1. Bring water, sugar, salt, ginger and cinnamon to a boil in a medium sauce pan. Stir until sugar is dissolved.
  2. Stir in the cranberries and pears; return to boil.
  3. Reduce the heat to medium; simmer until slightly thickened and about 2/3 of the berries have popped open (about 5 min.)
  4. Transfer to a bowl, cool to room temperature. Makes about 2 3/4 cups.

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