Cherry Pear Sauce (Thanksgiving)

I can no longer have cranberries, so I decided to try something new for a similar sauce for Thanksgiving. It came out wonderfully, but it isn’t very tart. If you’re looking for tart, I would replace the grape juice with SCD legal tart cherry juice and reduce the pears by 2. I would likely also add about 3/4 cup more cherries. In fact, I would likely make this again just like that to replicate the familiarity of cranberry sauce. Enjoy!

Cherry Pear Sauce (Thanksgiving)

  • Servings: 3 Cups
  • Difficulty: Easy
  • Print


  • 1 cup fresh or frozen pitted cherries (frozen used here)
  • 4 green pears, skinned and cut
  • 3/4 cup grape juice
  • 1/2 to 2/3 cup water
  • 1 tbsp honey
  • 1/2 tsp vanilla
  • 1 tsp lemon juice
  • pinch of salt


  1. Combine ingredients in sauce pan and cook until soft.
  2. Use an immersion blender to “spot blend” the fruit to allow for some retention of texture.
  3. Cook down a bit on low/simmer until it reaches a satisfactory consistency (I decided applesauce was a good one for myself).
  4. Allow to cool before storing.
  5. ***It will thicken a bit more once cooled. Store in a mason jar in the fridge. Next time I would personally add more cherries or only 2 pears, but that is just my personal preference.



One thought on “Cherry Pear Sauce (Thanksgiving)

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