We’ve been making this Pear-Ginger Cranberry sauce for Thanksgiving every year, since we went Paleo. I was at the chiropractor’s office, flipping through a magazine when I spotted something similar and came home and Paleo-ified it immediately. It’s been a keeper since!
Brooke and Indyanna have been enjoying this with EVERYTHING. And I mean evvvverything. They were eating it with some weird stuff, I was surprised. Brooke is usually really picky about pairing his foods. He was even eating this along side his Asian stir-fry. You get the picture. They just couldn’t get enough.
This cranberry offers a nice balance of flavors with the sweet honey and pears, the tart cranberries and the zingy ginger. I hope you enjoy this recipe as much as we do!
Paleo Pear-Ginger Cranberry Sauce
1lb. of cranberries
3 bosc pears – peeled, cored, and chopped (riper ones will be more flavorful)
1 tablespoon fresh ginger, grated
1/4 cup water
1/2 cup raw honey (local or find raw honey here)
- Add all ingredients to a saucepan and bring to a boil, stirring occasionally.
- Reduce heat to medium and cook uncovered until most of the cranberries pop and pears are tender.
- Take a wooden spin and crush the pears into the sauce.
- Cover and refrigerate until ready to serve.
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