Ginger Pear Cranberry Sauce

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For a good decade now, I’ve made a Ginger Pear Cranberry sauce each fall that was, if I may say so, amazing. I’d “put up” so many pints each season to last us the year. Of course, pre-paleo the recipe used both brown and white sugar {organic, but still}. It also used cayenne pepper, which I no longer consume {nightshade-based spices are out on the elimination stage of the paleo autoimmune protocol}.

So, it was no surprise I wanted to “paleofy” my favorite cranberry sauce. I threw on my apron Friday night after Luv was tucked in and tweaked my recipe a bit.

paleofy v. to modify and make paleo and the like. or something.

Ginger Pear Cranberry Sauce | Enjoying this Journey...

I’ve go on kicks with my spiralizer. I love using it with fruits and veggies! It cores and slices the pears for this sauce effortlessly.

Ginger Pear Cranberry Sauce
Prep time: 
Cook time: 
Total time: 
This paleo Ginger Pear Cranberry Sauce is perfect for autumn and winter holidays. Canning instructions included.
  • ½ cup organic maple syrup
  • ½ cup balsamic vinegar
  • 1 ½ ounces fresh organic ginger, grated
  • ¼ tsp sea salt
  • 3 organic firm pears, sprialized or sliced thin
  • zest of 1 organic lemon
  • juice of 2 organic lemons
  • zest and juice of 1 organic orange
  • 20 ounces fresh organic cranberries, picked over
  1. In a non-reactive large saucepan, combine maple syrup, vinegar, ginger, and sea salt. Bring to a gentle boil over medium heat. Add the pears, cover and cook until crisp tender, about 5 minutes. Scrape into a bowl and set aside.
  2. Add the citrus zests, juices, and cranberries to the pot. Simmer over medium heat, stirring often, until cranberries begin to pop – about 10-15 minutes. Return pear mixture to cranberries and cook for 5 minutes more. At this point, you can use an immersion blender to break up the cranberries some or leave them “whole” style.
For canning: Pour, while hot, into prepared hot jars, leaving ¼-inch head space. Adjust caps. Process 10 minutes in boiling water bath. Let cool overnight before checking seals.
For refrigeration: Transfer to Mason jars and let them come to room temperature before covering and refrigerating.

This cranberry sauce will be on our table this Thanksgiving, for sure! But I also using it in another recipe that I love to make – Paleo Party Meatballs!

Ginger Pear Cranberry Sauce | Enjoying this Journey...Enjoying this Journey AIP recipes

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  6 comments for “Ginger Pear Cranberry Sauce

  1. Rachel
    December 5, 2016 at 3:19pm

    Hi, I’m a little confused. When you say “Return pear mixture to cranberries” was I supposed to remove the pears? It seems like there’s a step missing.

    • December 6, 2016 at 11:16am

      Hi, Rachel! Thanks for catching that, yes. Remove the pear mixture before adding the cranberries so they don’t overcook. I’ve edited the recipe to clear that up.

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