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Hello November. Hello holiday season. Hello Thanksgiving sides!
Today I’m sharing a family favorite: cranberry apple pear sauce. It’s a vibrant, chunky twist on traditional cranberry sauce that balances tart cranberries with tender apples and pears, plus sweet golden raisins and warm spices. A splash of orange liqueur at the end adds a subtle depth that makes this sauce stand out on any holiday table.
This recipe has been a holiday staple in my family for years. My aunt always made it for Christmas when we visited from Wisconsin, and my mom started making it for Thanksgiving too. Over time it became one of those must-have sides we look forward to every holiday meal.
This sauce is easy to make ahead — it keeps very well in the fridge — so consider making it a day or two before your big meal. That way one more item is done and you can relax a bit on the holiday.
Why this cranberry apple pear sauce is so good
- Saucy, reduced cranberries give it the classic tart jammy base.
- Apples and pears add a pleasant chunky texture and natural sweetness.
- Golden raisins plump up and provide sweet pockets between the tart berries.
- A hint of cinnamon and nutmeg warms the flavor without overpowering it.
- A splash of orange liqueur at the end adds aromatic depth (optional).
- It develops beautiful color and holds up as a lovely, festive side.
If you prefer to avoid alcohol, the orange liqueur is optional and can be substituted or cooked down — see the Notes section below for options. I do recommend the liqueur if you can use it; it truly elevates the flavor like a finishing touch.
I left the recipe mostly as my family passed it down — just a pinch of salt added for balance — because it’s simply perfect as written. Family holiday recipes like this one are worth keeping intact.
Like cranberries? Try variations such as cranberry orange muffins or other cranberry-forward bakes for the holidays or for a festive breakfast the next day.
Favorite Cranberry Apple Pear Sauce
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Author: Emily Koch
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Yield: 8 to 10 1x
Category: Side, Holiday, 1 pan
Cuisine: Vegan, Vegetarian, Superfood, Gluten Free
Description
Cranberry apple pear sauce is a festive side for Thanksgiving or Christmas. It combines saucy cranberries with chunky apples and pears and sweet golden raisins for a balanced, colorful accompaniment to holiday meals.
Ingredients
Units
Scale
- 2 pounds fresh cranberries (8 cups)
- 3 cooking apples, peeled and chopped (I used Granny Smith)
- 2 firm pears, peeled and chopped
- 2 cups golden raisins
- 1 1/2 cups to 2 cups raw or granulated sugar (adjust according to how sweet/tart you like it)
- zest of 2 oranges
- 1 cup fresh orange juice (about 3 oranges)
- 2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg (freshly grated, if possible)
- 1/4 teaspoon kosher salt (use 1/8 teaspoon if using table salt)
- 1/2 cup orange liqueur, such as Cointreau or Grand Marnier*
Instructions
- Simmer: In a large pot, combine all ingredients except the orange liqueur: fresh cranberries, apples, pears, golden raisins, sugar, orange zest, fresh orange juice (use the zested oranges), cinnamon, nutmeg, and salt. Bring to a boil, then reduce to a simmer. Cook 35 to 45 minutes, stirring occasionally, until most cranberries have popped and the mixture has thickened.
- Finish: Remove the pot from the heat and stir in the orange liqueur. Taste and add more sugar if desired.
- Cool: Let the sauce cool slightly, then transfer to airtight containers and refrigerate. Chill at least 4 hours or overnight. The flavors improve if made up to 2 days ahead; it keeps well in the fridge for a week or more. Serve cold.
Equipment
zester
electric citrus juicer (optional)
liquid measuring cup
Notes
Orange liqueur: To reduce alcohol, simmer the sauce an additional 30 seconds after adding the liqueur; avoid simmering too long or you may change the sauce consistency. To omit alcohol completely, replace the liqueur with 1/2 cup freshly squeezed orange juice added at the end.
Sugar: Use 1 1/2 to 2 cups sugar depending on how tart your cranberries and liqueur are. Granulated or raw sugar both work.
Make ahead: This sauce keeps well and often tastes better after a day in the fridge. Prepare up to two days ahead for best flavor, or longer if stored properly.
Recipe credit: This family recipe came to us via a column by Perla Meyers and has been served at our holiday table for years.