Cranberry Sauce with Pear & Cointreau


Cranberry Sauce with Pear & Cointreau

A real home-made cranberry sauce tastes so much better than the one from the can. Use cubed pears as the surprise ingredient; they would add some chunkiness, layer of texture and s different taste. This cranberry sauce has the right amount of sweetness, tartness and a hint of heat from a pinch of cayenne pepper and allspice blend. A splash of orange liquor intensified the orange juice flavor in which the cranberries are boiled. This is an incredibly easy recipe to make, just combine all the ingredients and simmer on the stove for 20 minutes or so until the sauce is thick and cranberries have burst open. It is a perfect complement to your Thanksgiving turkey or a baked Christmas ham.


Ingredients: cranberries, pears, orange juice, muscovado sugar, lemon, orange, Cointreau liquor, allspice, cayenne, sea salt.


Core the pears either with a knife or a fruit cutter.


Cut the pear slices into 1/2 inch cubes.


Use a non-reactive stainless steal pot to make you cranberry sauce. Add cranberries and sugar.


Add cubes of pear and peels of both orange and lemon.


Pour orange juice.


Add Cointreau liquor, spices and a pinch of salt. Bring to a boil and simmer for 20 minutes. Let it completely cool then refrigerate overnight to help the flavors blend.


Bon Appétit!

Cranberry Sauce with Pear & Cointreau

recipe details

Serves 8-10


  • 12 oz. fresh or frozen cranberries
  • 2 pears, cored, cut into ½ inch cubes
  • ½ cup orange juice
  • 2/3 cup muscovado sugar
  • 2 wide strips of lemon peel
  • 2 wide strips of orange peel
  • 2 tablespoons Cointreau liquor
  • 1/8 teaspoon allspice
  • Pinch of cayenne
  • Pinch of sea salt


    Combine cranberries, pears, sugar, juice, lemon and orange peel and spices. Add a pinch of salt. Bring the mixture to a boil on a medium-high heat, lower the heat and simmer for 20 minutes. Let it completely cool then refrigerate overnight to help the flavors blend. Kitchen tip: Cranberry sauce will last for up to two weeks in refrigerator.  

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