Pear Honey Cranberry Sauce

I sometimes add diced pineapple. This cranberry sauce is an excellent condiment for apple pie. Commercial apple pies tend to be too sweet for my taste, but with a tablespoon of this cranberry sauce, it adds just a touch of tartness as desired when served on the side or on top of the apple pie.

This is an all time favorite! I made to directions. But I add cinnamon infused honey. Superb!!! You won’t regret it!

Made as directed except I always cook my cranberries for 10-15 minutes so they mostly pop and the sauce thickens. I also substituted Splenda for the white sugar and probably put in a touch more honey than called for. Really enjoyed the taste of the pears to cut the tartness of the berries. Will be making this again. Thanks for the recipe.

I did tweak this recipe a bit – I cut back on the sugar just a touch. Instead of 1/2 cup I used 1/3 cup. Also, while I boiled the water and sugar together I added about a Tbsp. of fresh grated Ginger!! At the end, I did still use the lemon zest, as the dish does need some acid, but I skipped the juice because I didn’t want to totally lose the Ginger flavor.

I make this for every Thanksgiving. It’s so delicious! I’m adding it to my Christmas Eve menu too!!!

I liked this but it had too strong of a honey taste for me. I like honey, but didn’t like a whole cup. Next time I’ll use less honey I think.

Sorry, made a few changes : 1/2 c Stevia instead of white sugar, used 3 pears, no honey, & added 1/2 tea cinnamon. Absolutely love the stuff. !!

LOVE this cranberry sauce recipe. I’ve made it many times. I have occasionally used orange zest and juice instead of lemon.

Made this for Thanksgiving. It was quite good. I thought the honey was a little overpowering flavor-wise so would reduce that next time. But most of the guests did like this.

For me, it was perfect, with the following tweaks… Fresh juice from 2 large oranges instead of water (about 1/2 cup), 1 tsp orange zest, 1/4 cup plus 4 tsp sugar, 1/2 cup honey, 1 cinnamon stick, 8 whole cloves (remove the cinnamon and cloves after cooking). I prefer my cranberry sauce on the tart side. Thanks for sharing, I’ll definitely be making this again!

I too used OJ, instead of water. Only addition I did, after complaints from the picky eaters about the ‘juice’ running all over the plate, the last few years, after removing from the heat, and in this case, when I add the lemon juice, I add a packet of unsweetened gelatin to it and stirred in. Gels it nicely as it cools, and easier to serve w/o needing a separate bowl!

I make this every Thanksgiving and Christmas. It’s so easy and is the absolute best cranberry sauce EVERRRRR. I omit the sugar because the honey is plenty sweet for the dish. Sometimes instead of lemon I’ll use orange zest/juice. It’s perfect.

I’ve been making this recipe for years now, my family request it every holiday. I like mashing mine. Thanks Sue.

Got rave reviews at Thanksgiving from a modified, tripled version of this recipe — for the base liquid, substituted 1/2 OJ for water and reduced the sugar to be a 3:2 proportion to the liquid; used 7 pears (mix of Bosc and Bartlett) with a 2 lb bag of cranberries; used only 1/2 the honey called for; cooked the combined mixture for 15-20 min to break down the fruit more. It was still quite sweet, which everyone really loved (my uncle called it the best cranberry sauce he’d ever had and asked for the recipe two days later), though I still think I will reduce the sugar further next time.

Loved this recipe-decreased the honey a little and would definitely make it again

This was really good! Although I was already making pear sauce in my crock pot, I wanted something more than just pear sauce. So I saw this recipe, added a bag of frozen cranberries and 3/4 C. raw honey and cooked it w/ my 28 peeled, cored and chopped pears. I left out the lemon juice, and lemon zest. There was already some water and sugar in the pear sauce before I found this recipe. So basically, it’s pear sauce w/ honey and cranberries- Yummy! I am canning it in pint jars- hot water bath for 10 minutes.

Omit the honey. It is way too sweet. I usually start by using only 1/4 c. of sugar and add the other 1/4 c. after cooking if it is too tart. The ripeness of your fruit is going to affect how sweet this turns out. I also omit the lemon juice and zest as I don’t like the bitter taste of zest and the cranberries are sour enough without adding lemon juice. I put 1/2 c. water, 1/4 c. sugar, 2 pears that have been peeled, cored and diced and 12 oz. of fresh or frozen cranberries in a saucepan and cook over medium-high heat, stirring occasionally until the cranberries pop. Taste and stir in more sugar if necessary.

I love cranberries and I buy as many bags as I can during the season. This recipe is so much better than using just sugar and water. I usually get a lot of pears for Christmas and this is a perfect way to use them. I didn’t use the hone because I don’t like it and I thought it would be too sweet. Using 2 pears eliminates the need for granulated sugar. I used unsweetened apple sauce for additional sweetener. I also put in a bit of cream of tartar to thicken the sauce. When the pears were gone I used peeled apples. Although I modified the recipe to my taste, thank you so much for sharing. It’s a great recipe.

Added an extra pear, subbed orange juice for water, and only used half a cup of honey. Delish!

I followed the recipe with one tweak and one change. My tweak was to cook the cranberries longer – about 15 extra minutes stirring frequently. My change was After my sauce was cooled to room temperature, I put it into the blender and pulsed it a few times to break up the chunks. We prefer a smoother sauce versus the chunky and it was fabulous!!

I’ve made this every year for about 9 years now! But, I use orange zest and orange juice instead of lemon.