Skip the canned cranberry sauce and make your own! Once you prepare this ultimate cranberry sauce with apples and pears, you won't be going back to canned.
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Watch how to make this
What makes this dish special
Is it just me or does cranberry sauce have a bad reputation? Most people only eat the sauce during Thanksgiving, but the table wouldn't be complete without it, just like not having stuffing, mashed sweet potatoes, or dinner rolls. For the longest time, I used to make cranberry sauce just the way my mom taught me, from the can. Add some orange zest and that was it. Over the years I've converted to "fresh cranberry sauce" only and let me tell you, the change is significant. After playing around with some flavors, I have created my favorite version, this ultimate cranberry sauce with apples and pears.
Even if you're one of those people who doesn't like cranberry sauce, you should give this ultimate cranberry sauce a try, you know just because it's Thanksgiving. Plus it's so easy to make that it doesn't hurt to have it on the table for anyone who might enjoy it.
Ingredients
- Apple juice: To add a bit of sweetness and balance the cranberries, use apple juice or apple cider for the cranberry sauce. You can also use orange juice for a slightly different flavor profile.
- Brown sugar: Used to sweeten the sauce and balance the tart cranberries.
- Cranberries: The tart fruit is the main ingredient in the sauce, adding acidity and texture to the sauce. You can use fresh or frozen cranberries.
- Cloves: Adds a warm spice note to the sauce. You can omit it if you don't like cloves.
- Fruit: For the apples and pears, you can use Honeycrisp, Fuji, Golden Delicious, Anjou, Bartlett, or Gala apples. Use your favorite varieties for a personalized touch.
Step-by-step instructions
Step 1: Simmer ingredients
As easy as it is to scoop cranberry sauce out of the sauce, this recipe is just as easy. You're basically simmering all of the ingredients together until the fruit becomes soft. Seriously, that's it. Just make sure to peel the apples and pears before adding them to the sauce. If you don't peel the fruit, the texture of the sauce might be a little offputting from the waxy skins.
The great thing about cranberry sauce is that it's so versatile. If you're not a fan of cloves or cinnamon, just take them out. Mix it up and add spices or fruits that you love! I've made other variations of this cranberry sauce, adding ginger and orange, dates, and even figs. At the end of the day, however, this apple and pear version is my favorite.
I hope you have a lovely Thanksgiving and enjoy this ultimate cranberry sauce with apples and pears!
Frequently asked questions
Yes, you can use white sugar, maple syrup, or honey as alternatives, adjusting the quantity based on your preferred sweetness level.
Orange juice, cranberry juice, or a combination of both can be used as substitutes for apple juice, providing different flavor profiles.
Yes, you can use frozen cranberries. Keep in mind that frozen cranberries may require a slightly longer cooking time.
Certainly! Feel free to experiment with different fruits like oranges, pomegranate seeds, or raisins to create a unique variation of the cranberry sauce. Adjust the sweetness accordingly.
Yes, you can freeze the cranberry sauce in a freezer-safe container for up to 2-3 months. Thaw in the refrigerator before serving.
More holiday recipes
Looking for more holiday dishes? Try these:
Recipe
The Ultimate Cranberry Sauce with Apples and Pears
Ingredients
- 1 cup brown sugar
- 1 cup apple juice
- 12 ounces cranberries
- ¼ teaspoon ground cloves
- 2 cinnamon sticks
- ½ cup chopped peeled apple
- ½ cup chopped peeled pear
Instructions
- Combine apple juice and brown sugar in a medium saucepot. Bring to a simmer over medium and cook until the sugar has melted.
- Add cranberries, ground cloves, cinnamon sticks, chopped apples, and chopped pear to the pot. Bring to a simmer and reduce heat to medium-low. Continue to cook for 10 minutes or until the fruits have softened. Remove from heat and let cool.
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