Pear-Cranberry Sauce

by Erin

Can-shaped cranberry sauce may be nostalgic, but homemade cranberry sauce is almost as easy as using a can opener and you can add extra flavor by making this pear-cranberry sauce.

Pear-Cranberry Sauce 1

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A Thanksgiving or Friendsgiving meal is not complete without certain items, one of which being cranberry sauce. Like most people I grew up with the can-shaped cranberry sauce and although I didn’t enjoy it as a kid I do now have a special place in my heart for that can-shaped gelled delicacy. However, it’s so darn easy to make and of course the best part is adding extra flavors to it. I’ve made regular, pomegranate, and now pear!

Originally I had planned on using apple but switched to pear at the last minute because it would soften quicker than apple, and I was already using apple in the stuffing and the dessert so I craved a little diversity. Of course I then found out that one of my friends cannot stand pears, but oddly enough he was obsessed with this cranberry sauce (and now I wonder if I could convince him to try pear jam).

And out of no where Taylor Swift’s song “Shake It Off” popped into my head. “And the haters gonna hate hate hate” make it stop, too catchy! But while I am talking about it my friends and I started making up our own lyrics after hearing it one too many times during Maggie’s birthday weekend and we are convinced that the line about the fakers would be better if it were “and the bakers gonna bake bake bake”. Weird Al parody anyone?

Pear-Cranberry Sauce 2

Welcome to Cranberry Week! 

This week we are celebrating all things cranberry! We have delicious recipes from across the country to celebrate all things cranberry!

#CranberryWeek is an annual blogging event that is hosted by Ashley from Cheese Curd In Paradise

One year ago: Gluten-Free Chipotle Cornbread Muffins

Two years ago: Streusel-Topped Milky Way Apple Butter Bread


Yield: 3 cups Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 1 (12 oz.) bag fresh (or frozen) cranberries
  • 1 pear, peeled, cored, and diced
  • 3/4 cups cranberry juice (or preferred fruit juice)
  • 1/2 cup honey
  • 1/2 Tbsp lime juice, about 1/4 lime (optional)


  1. Wash the cranberries under cool water, then dump into a large saucepan. Pour in the rest of the ingredients and stir.
  2. Turn the heat on high until it reaches a boil. The cranberries will begin to pop. Once at a boil, reduce heat and simmer uncovered for about 10 minutes, stirring frequently, or until thickened.
  3. Remove from heat and allow to cool completely before serving. Or if making in advance, cover and refrigerate until ready to serve.
Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted from my Cranberry Sauce.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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Sheila Thigpen November 15, 2021 - 7:44 am

You go, girl! Genius recipe and flavors!

Tonia from TheGunnySack November 13, 2014 - 9:32 pm

I love seeing all of the cranberry recipes. I haven’t made any yet myself but I need to!


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