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Cranberry sauce with a decidedly Latin-vibe, this Pear and Cranberry Sauce with Orange Liqueur gets a spicy kick from ancho chile powder and cinnamon. Fresh pears, added after the cranberry sauce is finished, give it a fresh, light taste and texture that perfectly complements the rich foods on your Thanksgiving/holiday table!
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👩🏻🍳 Tamara Talks - Mexican-American Fusion
It's a little bit Mexican (ancho chile powder, triple sec, and cinnamon), and a little bit American (pears, cranberries, oranges). However, you'll find some crossover in this fusion cranberry sauce recipe. Pomegranates are very typical in Mexican cuisine. I use them in my tequila poached pears, my Mexican-inspired pomegranate glazed winter vegetables, and my glorious Mexican holiday trifle.
Oranges and pomegranates came to Mexico with the Spanish conquerors. They are well-incorporated into their cuisine. Ingredients like cranberries and pears, however, are 100% American. Mexico gets 90% of its pears from the US.
I love a sweet and spicy flavor profile with just a hint of acidity. This fresh cranberry and pear sauce delivers! It'll cut right through the rich Thanksgiving stuffing, mashed potatoes, and sweet potato casserole. Read on... You need this on your holiday table!
IMPORTANT NOTE: I started with Martha Stewart's Classic Cranberry Sauce, and made it my own!
📋 Ingredients Notes
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
- fresh cranberries - If you're one to freeze a couple of bags of fresh cranberries (like I am!), they're fine in this recipe. No canned cranberries please!
- sugar
- ground cinnamon
- ground ancho chile powder - You can substitute New Mexico red chile powder or guajillo chile powder, but DO NOT USE "CHILI POWDER!" It's a spice blend that contains things like cumin, garlic, and salt. YUCK.
- zest from one orange and one lime
- orange liqueur - I use triple sec. Why you ask? It's pretty inexpensive. When I'm cooking with it, it's an affordable and decent option. It also works in margaritas!
- fresh pear(s) - Choose the best looking pears. Red anjou are my favorite, but if I'm making my cranberry sauce tomorrow, I want smooth, firm but yielding pears that will be ripe but not soft.
- sea salt
🔪 Instructions
- Cook the cranberries - In a saucepan, combine cranberries, sugar, orange liqueur, cinnamon, ancho chile powder, salt, and 1 tablespoon water. Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until cranberries burst and mixture thickens slightly, 12 to 15 minutes. Remove from heat. (Sauce will thicken more as it cools.)
- Prep the remaining ingredients - Remove the stem and pear core; cut into ½" dice. Zest the lime and orange.
- Finish the pear and cranberry sauce - Fold in the zest(s), and pear. Allow it to cool completely. Refrigerate in an airtight container up to 1 week.
💭 Tips
How long can I store my pear and cranberry sauce? Up to 1 week in the refrigerator in an airtight container.
Can I use frozen cranberries? YES! I often grab a couple of bags in the produce section and pop them directly into the freezer so that I don't have to look for them. If you wait until a few days before a holiday, they may not be available.
🧂 Useful Stuff
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🍷 Pairing Suggestions
A Thanksgiving Menu!
A healthy, globally inspired menu perfect for the holidays!
Pumpkin Kentucky Mule with Ginger and Spice
"Autumn in a glass"... Pumpkin butter, bourbon, ginger beer, and cardamom bitters get garnished with a cinnamon stick and candied ginger.
Vegan Mexican Winter Squash Soup
This creamy soup features kabocha squash with apple and onion flavored by an ancho/achiote paste and simmered in coconut milk.
Pear and Arugula Salad with Candied Walnuts
A gorgeous fall salad of greens with pears, pomegranate arils, feta, and candied walnuts tossed with a chamoy vinaigrette!
Herb and Apple Brined Roasted Turkey
Apples and fresh herbs make a delicious and autumnal flavored brine for a juicy and delicious roast turkey!
Herbed Farro Dressing with Butternut Squash, Dried Cherries, and Pecans
Lots of healthy, Thanksgiving flavor in an easy-to-prepare stove top dressing... dried cherries, roasted butternut squash, and pecans!
Pomegranate Glazed Winter Vegetables
Winter vegetables in a luscious pomegranate molasses, orange juice,maple syrup, and chipotle chile glaze with south-of-the-border flavor!
Skillet Mexican Charred Sweet Corn
Charred sweet corn with jalapeno, bell pepper, cumin, garlic, cotija and cilantro in a quick and easy Mexican side dish...
Gluten Free Streusel Baked Apples
Apples get a gluten-free streusel stuffing, baked to tender perfection, and topped with Bourbon Vanilla Mascarpone Cream!
While this menu is for "Thanksgiving," it makes a lovely menu for Christmas as well! Swap out the turkey for Cornish game hens if you want to change it up a bit!
📖 Recipe
Spicy Pear and Cranberry Sauce with Orange Liqueur
Ingredients
- 12 ounces cranberries - fresh or frozen
- ⅓ cup orange liqueur
- ⅔ cup sugar
- 1 teaspoon ground cinnamon
- ½-1 teaspoon ancho chile powder
- ¼ teaspoon sea salt
- 1 pear
- zest of 1 small orange
- zest of 1 small lime
Instructions
- Cook the cranberries - In a saucepan, combine cranberries, sugar, orange liqueur, cinnamon, ancho chile powder, salt, and 1 tablespoon water. Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until cranberries burst and mixture thickens slightly, 12 to 15 minutes. Remove from heat. (Sauce will thicken more as it cools.)
- Prep the remaining ingredients - Remove the stem and pear core; cut into ½" dice. Zest the lime and orange.
- Finish the pear and cranberry sauce - Fold in the zest(s), and pear. Allow it to cool completely. Refrigerate in an airtight container up to 1 week.
Nutrition
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
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