Pear Honey Cranberry Sauce is a sweet cranberry sauce made with honey, pears and fresh cranberries. If you're not a fan of tart cranberry sauce this is the perfect sauce for you.
Update: This recipe was originally shared in December 2012. The recipe and photos have been updated and republished in January 2023.
I don't think that cranberry sauce should be relegated only to the Thanksgiving dinner table and instead should be used year-round. The possibilities with cranberry sauce are endless; as a replacement for condiments on a sandwich or spread over a piece of meat before baking.
What is Pear Honey Cranberry Sauce
Pear Honey Cranberry Sauce destroys the thought that cranberry sauce is meant to be super tart. This homemade cranberry sauce is sweetened with honey and a ripe pear, creating the perfect balance with the tartness of fresh cranberries.
- fresh cranberries
- ripe pear
- lemon juice and zest
First, pick through cranberries to remove any stems.
Next, combine water and sugar in a medium saucepan over medium high heat. Stir until the sugar has dissolved.
Then add in the cranberries, pear, honey, cinnamon and cardamon. Bring to a boil and boil for 10-12 minutes, stirring occasionally, until cranberries begin to pop. Reduce heat to medium and continue cooking for 5-7 minutes, until mixture has just begun to thicken. Mash cranberries slightly with a fork or potato masher.
Finally, remove from the heat and stir in lemon juice and lemon zest. Let the cranberry set until it has thickened, then serve or transfer to an airtight container and store in the fridge for 7-10 days.
Serve this Cranberry Sauce with:
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Pear Honey Cranberry Sauce
- 12 oz fresh cranberries
- 1 large pear peeled and diced
- ½ cup water
- ⅓ cup sugar
- ½ cup honey
- 1 teaspoon cinnamon
- ½ teaspoon ground cardamom
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- Pick through cranberries to remove any stems.
- In a medium saucepan, add the water and sugar over medium high heat and stir until the sugar has dissolved.½ cup water, ⅓ cup sugar
- Then add in the cranberries, honey, pear, cinnamon and cardamom. Bring to a boil and boil for 10-12 minutes until cranberries start popping. Stir frequently so the sugar and honey don't burn. Then reduce heat to medium and cook for 5-7 minutes, letting the mixture thicken up. Mash cranberries with a fork or potato masher.12 oz fresh cranberries, 1 large pear, ½ cup honey, 1 teaspoon cinnamon, ½ teaspoon ground cardamom
- Remove from the heat and stir in the lemon juice and zest. Let sit until mixture has thickened further. Serve immediately or transfer to an airtight container and refrigerate for 7-10 days.1 tablespoon lemon zest, 1 tablespoon lemon juice