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Cranberry Sauce with Pears and Blood Oranges


Serves 8 to 10

2 blood oranges, peel and pith cut from the flesh and segmented

12 oz. fresh cranberries

3/4 cup sugar

1 ripe pear, peeled and diced



1. Cut the peel and pith away from the oranges to expose the flesh. Working over a small bowl, cut the segments away from the membranes, letting the segments fall into the bowl. Squeeze the  remaining juice from the membranes into a medium saucepan.

2. Add the cranberries, pears, and sugar to the saucepan and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally, until the pears are tender and the cranberries burst, about 5-10 minutes. Remove from the heat and let cool to room temperature (the sauce will thicken as it cools). Stir in the blood orange segments.

3. Refrigerate until ready to serve.