Everything Else, Recipes

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

Ingredients

  • 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

Directions

  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.


Credit: MyUCandMe.com

1 thought on “Cherry Pear Sauce (Thanksgiving)”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.