Port Cranberry Pear Sauce
Port Cranberry Pear Sauce is sweet, tangy homemade cranberry pear sauce with the flavors of orange, cinnamon and port wine!
I’m in the throes of Thanksgiving at my house, trying out new recipes ahead of time to make sure that they’ll be worthy of The Big Day. Last year I strayed from a few of Thanksgiving staples like my sweet potato casserole and green bean casserole, and I won’t make that same mistake because I missed them dearly.
What I will do, however, is tweak flavors just a bit to make them different I don’t want any riots at the table come Thanksgiving day. 🙂
My Cranberry Orange Sauce is getting a bit of an overhaul here with the special flavor of port wine. I’m not a fan of drinking port at all — it’s too sweet for me, but cooking with it is an entirely different story.
Port adds a wonderful depth of flavor like wine would, but even deeper and more complex. Add sweet port wine to tangy cranberries and you’ve got a match made in Thanksgiving heaven.
I got the idea to do this from cooking school…surprised? If you followed along with my cooking school posts, one week I made a panna cotta with cranberry chutney and I was smitten with the whole dessert. The cranberries had port wine, of course, and it’s something I’ve never forgotten. I’ll go so far as to say I’ve had dreams about it.
That’s what good food does to a person.
I added pears to this homemade cranberry pear sauce because I had some, and pears work so well with cranberries.
This recipe will be the perfect side for your holiday table, and you’ve got to have enough for The Day After sandwiches!
The sandwiches are one of the things I look forward to most…with plenty of my homemade cranberry pear sauce, of course. 🙂
More cranberry recipes you’ll love:
- Cranberry recipes
- Cranberry Apple Pie by Delish
- Cranberry Sangria
- Cranberry Pear Salad
- Sugared Cranberries
Port Cranberry Pear Sauce
- 12 ounces fresh cranberries rinsed and picked through
- 2 medium pears peeled, cored, and chopped into small dice (I used Bartlett pears)
- 1 cup granulated sugar
- 1/2 cup fresh orange juice*
- 1 tablespoon orange zest
- 1/2 cup port wine
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- Place the sugar, orange juice, zest, port wine, and ground cinnamon in medium sauce pan. Cook over medium heat and bring to a boil, stirring until the sugar has dissolved.
- Add the cranberries and pear, and bring to a boil. Reduce heat slightly and simmer until the cranberries pop and the mixture thickens, about 15 minutes.
- Remove from heat and add the vanilla. Cool completely and store in an airtight container in the refrigerator overnight before serving. Enjoy!
- Total time above does not include the chilling time for the sauce, which is several hours or overnight in the refrigerator.
- Refrigerate leftover cranberry sauce in an airtight container for up to 2 weeks.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.