This easy cranberry pear sauce is made with fresh or frozen berries, pears, juice and Grand Marnier. Make it ahead of time and freeze!
Who else gets excited when fresh cranberries start to appear in the grocery store every year?
To me, they’re a pop of welcome color and tart flavor to liven up the cold-weather blues.
But there’s one dish so predominant that it almost goes without saying I’m going to make it: cranberry sauce!
Recently I’ve been experimenting with ways to make this dish seem even more seasonal for fall. My solution? Add pears!
This cranberry pear sauce also features Grand Marnier, an orange liqueur that can take a recipe to the next level of deliciousness.
When Are Cranberries in Season?
You can generally find cranberries throughout the fall season, from around mid-September to mid-November.
At the grocery store they’ll be packaged in bags in the produce section.
The rest of the year, cranberries can only be found in the freezer section along with other fruits.
If you buy cranberries fresh and don’t use them all right away, feel free to freeze them yourself! They’ll keep beautifully for months when frozen.
Can I Use Less Sweetener?
You can, of course, adjust the sweetener level to your preference.
Just keep in mind that if you serve the sauce cold, it will taste less sweet than at room temperature. So you might want to taste for sweetness after the sauce cools down.
Can I Use a Different Liquor or Liqueur?
This recipe calls for Grand Marnier or any other type of orange-flavored liqueur.
Can I Make This Cranberry Pear Sauce Ahead of Time?
Definitely! It keeps really well.
Just check the recipe card for storage times in the refrigerator or freezer.
How to Make Cranberry Pear Sauce
Start by peeling and dicing the pears.
Next, add the pears and the cranberries to a large pot.
Pour in the orange juice, Grand Marnier, and sugar. Then bring the mixture to a boil.
Reduce the heat to medium and let it simmer for about 5 minutes, or until the cranberries start to burst.
Remove the sauce from heat and let it cool. Store the cranberry sauce in the refrigerator for at least two hours so it can thicken.
Or freeze the sauce and enjoy it later in the year!
Cranberry Pear Sauce
2 Weeks (Fridge), 2 Months (Freezer)
- 2 pears
- 12 ounces cranberries (fresh or frozen)
- 1 cup orange juice Or use non-alcoholic apple cider (unfiltered apple juice)
- ½ cup sugar
- 1 ounce Grand Marnier Or use another orange-flavored liqueur
- Peel, core and finely dice the pears.
- Add the pears, cranberries, juice, sugar, and Grand Marnier to a large pot.Bring to a boil over medium-high heat, then reduce heat to medium. Simmer over medium heat for 5 minutes, or until the berries burst.
- Remove from heat.Store in the fridge for at least 2 hours. Sauce will thicken as it cools.