Best 9 Cranberry Sauce With Pears And Cardamom Recipes
If you're looking for a festive and flavorful side dish that's sure to impress your guests, look no further than cranberry sauce with pears and cardamom. This easy-to-make sauce combines the tartness of cranberries with the sweetness of pears and the warm, aromatic spice of cardamom for a truly unique culinary experience. Whether you're serving it with your Thanksgiving turkey, Christmas ham, or simply enjoying it as a snack, this cranberry sauce is sure to be a hit. In this article, we will provide you with a detailed recipe and step-by-step instructions for making this delicious and versatile dish. So gather your ingredients and get ready to create a culinary masterpiece that will tantalize your taste buds and leave you craving more.
Let's cook with our recipes!
PEAR CRANBERRY SAUCE
We don't care for regular cranberry sauce, so I usually perk it up with other fruit. This pear version is the one my family requests most often. It's sweet, tangy and a beautiful ruby-red color. Since it keeps well in the refrigerator, I often make it in advance.
Provided by Taste of Home
Time 30m
Yield about 2 cups.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the pears, water, ginger and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cranberries and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until the cranberries have popped and sauce is slightly thickened, stirring several items. , Discard cinnamon sticks. Mash sauce if desired. Cool. Cover and refrigerate until serving.
Nutrition Facts : Calories 149 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 3g fiber), Protein 0 protein.
SUPERB CRANBERRY SAUCE WITH APPLES AND PEARS
This cranberry sauce has extra spices, diced fruits, and orange juice added to make it more exciting than plain old cranberries. Everyone always loves this at Thanksgiving and it disappears fast! It's best when made the night before and left to rest in the refrigerator overnight so all the flavors can blend together.
Provided by Lisa Gentzler Shafer
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 9h
Yield 32
Number Of Ingredients 9
Steps:
- Place the cinnamon sticks, allspice berries, and cloves onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Place the sachet into a large saucepan along with the cranberries and orange juice. Bring to a boil over high heat, and cook until the berries begin to burst, about 10 minutes.
- Stir in the apples, pears, white sugar, and brown sugar. Return to a boil, then reduce heat to medium-low, and simmer about 25 minutes until the apples and pears are slightly soft. Remove and discard the spice sachet. Scrape the sauce into a bowl, cover, and refrigerate overnight. Serve cold.
Nutrition Facts : Calories 139.7 calories, Carbohydrate 36.1 g, Fat 0.1 g, Fiber 2.5 g, Protein 0.4 g, Sodium 3.7 mg, Sugar 31.5 g
CRANBERRY SAUCE WITH PEARS AND CARDAMOM
This sauce is so very different than traditional sauces and is one of my favorites. It was published in a local newspaper along with Grand Marnier Cranberry Sauce with Oranges as suggestions for 'new' sauce ideas, and I've been making them both ever since. Because grocery store pears are rarely ripe when purchased, it is best to buy them a few days ahead so they can sit on the counter and ripen up. Unripe pears just don't work in this recipe. I hope you enjoy it as much as we do. The cardamom gives a traditional Thanksgiving meal a touch of the exotic!
Provided by KK7707
Categories Fruit
Time 25m
Yield 4 cups, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Combine cranberry juice concentrate and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil.
- Mix in remaining ingredients. Simmer until pears are tender and cranberries burst, stirring occasionally, about 8 minutes. Remove from heat.
- Cool completely and chill thoroughly.
- Can be prepared 3-4 days ahead. Cover and keep refrigerated.
- Note: Be sure and use ripe pears, so buy them ahead of time.
Nutrition Facts : Calories 177.8, Fat 0.1, Sodium 3, Carbohydrate 46.1, Fiber 4, Sugar 35.7, Protein 0.5
CRANBERRY SAUCE WITH PEARS AND CARDAMOM
Categories Sauce Fruit Side Thanksgiving Vegetarian Low Sodium Cranberry Pear Spice Fall Simmer Bon Appétit Fat Free Kidney Friendly
Yield Makes about 4 cups
Number Of Ingredients 6
Steps:
- Combine cranberry juice concentrate and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil. Mix in remaining ingredients. Simmer until pears are tender and cranberries burst, stirring occasionally, about 8 minutes. Remove from heat. Cool completely. Chill thoroughly. (Can be prepared 3 days ahead. Cover and keep refrigerated.)
GINGER PEAR CRANBERRY SAUCE
This gingery, pear-studded cranberry sauce is simply amazing.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 2h20m
Yield 8
Number Of Ingredients 11
Steps:
- Combine cranberries, diced pear, orange juice, sugar, water, candied ginger, orange zest, star anise, cinnamon stick, garam masala, and salt in a large saucepan over medium-high heat. Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until cranberries have softened, 10 to 12 minutes. Remove from heat and allow to cool completely.
- Remove cinnamon stick and star anise. Chill until ready to serve.
Nutrition Facts : Calories 171.5 calories, Carbohydrate 44.1 g, Fat 0.2 g, Fiber 3.1 g, Protein 0.6 g, Sodium 79 mg, Sugar 34.4 g
CRANBERRY SAUCE WITH VANILLA BEAN AND CARDAMOM
Categories Sauce Fruit Side Christmas Thanksgiving Vegetarian Quick & Easy Cranberry Spice Vanilla Fall Winter Vegan Simmer Bon Appétit
Yield Makes about 2 1/4 cups
Number Of Ingredients 3
Steps:
- Combine all ingredients for basic cranberry sauce in heavy medium saucepan. Add cardamom. Split vanilla bean lengthwise in half; scrape seeds into cranberry mixture and add bean. Cook, cool, and store mixture as directed for basic cranberry sauce. Remove bean before serving.
CRANBERRY-PEAR SAUCE
Skip the canned variety and whip up this naturally delicious chunky cranberry sauce instead. Pears and dried cherries give it an extra touch of natural sweetness, allowing you to cut down on added sugar.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Yield Makes 4 cups
Number Of Ingredients 4
Steps:
- In a medium-size, heavy-bottom non-aluminum saucepan, combine cranberries, pears, sugar, dried cherries, and 1/2 cup water. Bring to a boil over medium heat.
- Reduce to a simmer and cook, stirring frequently to prevent scorching, until berries have popped and are tender, about 15 minutes. Cool to room temperature. Cover and refrigerate until chilled.
Nutrition Facts : Calories 149 g
CRANBERRY SAUCE WITH PEAR
This is the best cranberry sauce! I make this recipe for Thanksgiving and Christmas every year and everyone just loves it. I have given this recipe to lots of friends and family over the years, and they are all still making it. It's easy to make and I know it will be a favorite at your dinner table! Give it a try and let me know what you think.
Provided by Lisa Clarice
Categories Fruit
Time 40m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Recommendation: Make this sauce the night before your dinner.
- Combine cranberry concentrate and sugar in sauce pan over medium heat and stir. Heat until sugar dissolves and then increase heat to a boil.
- Add pears and the cranberries. Reduce heat a little and simmer until pears are soft and cranberries pop. Approximately 30-40 minutes. Stirring occasionally.
- Transfer into glass container and chill in refrigerator thoroughly or over night.
- VARIATION:
- Follow recipe directions and Instead of 1 cup cranberry frozen concentrate, try 1 cup pomegranate juice or frozen concentrate with 1 tablespoon of lemon zest. YUM!
- Or, follow recipe directions and instead of 1 cup cranberry frozen concentrate, use 1 cup orange juice or frozen concentrate and 1 tablespoon orange zest with a dash of cinnamon. Double Yum!
Nutrition Facts : Calories 147.6, Fat 0.2, Sodium 2.4, Carbohydrate 38.8, Fiber 6.1, Sugar 27.8, Protein 0.6
PEACHY CRANBERRY SAUCE
When I was newly married, my mother-in-law gave me this recipe so I could bring a dish to the family dinner. It's stunning in a crystal bowl. -Heidi Azar, San Diego, California
Provided by Taste of Home
Time 20m
Yield 16 servings (1/4 cup each).
Number Of Ingredients 7
Steps:
- Drain peaches, reserving syrup; coarsely chop peaches. In a large saucepan, combine cranberries, onion, sugar, cinnamon, ginger and reserved syrup. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, 8-10 minutes or until berries pop, stirring occasionally., Stir in chopped peaches; remove from heat. Transfer to a small bowl; refrigerate, covered, until cold. Just before serving, stir in pecans.
Nutrition Facts :
Tips:
- To make sure the pears retain their shape and color, add 1 tablespoon of lemon juice to the water when poaching them.
- For a smoother sauce, use a blender or food processor to puree the pears and cranberries before simmering them with the sugar and spices.
- If you don't have cardamom pods, you can use 1/2 teaspoon of ground cardamom instead.
- Be careful not to overcook the sauce, as it will thicken as it cools.
- Serve the sauce warm or at room temperature.
Conclusion:
This cranberry sauce with pears and cardamom is a delicious and festive side dish that is perfect for Thanksgiving dinner. It is also a great way to use up leftover cranberries. The pears add a touch of sweetness and the cardamom adds a warm, spicy flavor. This sauce is sure to be a hit with your family and friends.
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