Cranberry Pear Sauce (Compote)

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Recipe: #16599

January 05, 2015

Categories: French Toast

"Serve this on #recipe16600 or French toast."

Original is 4 servings


  • Serving Size: 1 (239.5 g)
  • Calories 233.6
  • Total Fat - 0.3 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 2.9 mg
  • Total Carbohydrate - 60.2 g
  • Dietary Fiber - 5.4 g
  • Sugars - 49.5 g
  • Protein - 1 g
  • Calcium - 19.6 mg
  • Iron - 0.4 mg
  • Vitamin C - 42.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Bring cranberries, orange juice and sugar to boil over medium high heat in medium saucepan.

Step 2

Reduce heat to low boil and cook for 7 minutes.

Step 3

Add pears and continue to low boil for 6 to 8 minutes until berries burst, pears are softened and mixture is reduced to 2 cups.

Step 4

Remove from heat, cool slightly and serve warm, or cool to room temperature.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting the cranberries, make sure to pick ones that are firm and plump.
  • When selecting the pears, make sure to pick ones that are ripe but still firm.

  • Substitute honey for granulated sugar - Honey is a healthier alternative to sugar, as it is a natural sweetener and contains vitamins and minerals. Additionally, honey has a more complex flavor than sugar, which can enhance the flavor of the sauce.
  • Substitute apples for pears - Apples are a great substitute for pears in this recipe, as they are widely available and still provide a sweet flavor. Additionally, apples have a firmer texture than pears, which can add some texture to the sauce.

Cranberry Apple Sauce (Compote) Replace the pears with 2 apples (peeled, cored, cut into 1-inch cubes). Follow the same instructions as the original recipe.

: Carrot-Ginger Pancakes with Cranberry Pear Sauce

: Carrot-Ginger Pancakes with Cranberry Pear Sauce is a delicious combination of flavors. The sweetness of the cranberry pear sauce pairs perfectly with the savory and slightly spicy ginger pancakes. The contrast between the two dishes makes it a unique and tasty meal.

: Roasted Brussels Sprouts with Balsamic Glaze

: Roasted Brussels Sprouts with Balsamic Glaze is a great side dish to pair with Carrot-Ginger Pancakes with Cranberry Pear Sauce. The sweetness of the balsamic glaze complements the savory flavors of the pancakes and cranberry pear sauce. This dish is also a great way to get your daily dose of vegetables.


Q: How long does it take to make Cranberry Pear Sauce?

A: It takes about 15 to 20 minutes to make Cranberry Pear Sauce. Boil the cranberries, orange juice, and sugar for 7 minutes, then add the pears and boil for 6-8 minutes until the berries burst and the mixture is reduced to 2 cups.

Q: How much sugar is needed for Cranberry Pear Sauce?

A: The amount of sugar needed for Cranberry Pear Sauce depends on your taste preference. Generally, 1/4 to 1/2 cup of sugar is recommended for a 2 cup batch. You can adjust the amount of sugar to your liking.

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Fun facts:

The first recorded recipe for cranberry sauce was created by Amelia Simmons in her 1796 cookbook, American Cookery.

In the United States, cranberry sauce is a Thanksgiving staple. President Ronald Reagan declared it the official Thanksgiving condiment in 1981.