Share this recipe!Pin on PinterestShare on YummlyShare on StumbleUponTweet about this on TwitterShare on FacebookShare on Google+Share on LinkedInDigg thisShare on TumblrShare on Reddit

Roasted Cranberry Pear Sauce from Daisy at Home

At my mother’s house for family dinner on a recent Sunday, we sat at the table and looked through my grandmother’s old recipe cards. It was fun to see recipes written in her handwriting. There were also cards in there written in my aunt’s hand writing, and we think my great-grandmother’s as well. I don’t have memories associated with most of the recipes we found, but one that my sister had placed into a scrapbook, is a recipe that has been featured at every Thanksgiving and Christmas dinner for as long as I can remember. Cranberry Relish. Now that my grandmother has passed away, my younger sister has taken on the task of preparing this dish for family holiday dinners. She even uses Grandma’s old metal meat grinder. I’m pretty sure that meat grinder has only ever been used to make cranberry relish. This family cranberry relish is not cooked. It is served raw and cold. It contains about a pound of sugar, and for some reason, red food coloring. I’m guessing the food coloring was added on a year that the cranberries weren’t their brightest.

Roasted Cranberry Pear Sauce from Daisy at Home

My aunt and uncle have tweaked the recipe to their liking, omitting some of the sugar, and because of this, my sister and mother have banned them from making the cranberry relish. Rachel follows the recipe to the T, and I have even witnessed her getting into the zen of using that old metal meat grinder. It is such a treasure to have recipes written by my grandmother, and also a treasure to be able to continue to enjoy her cooking even though she is no longer with us.

Roasted Cranberry Pear Sauce from Daisy at Home

Now that I’ve gotten this place all sappy, I’m about to shake that sappy out of you! The Roasted Cranberry Pear Sauce you see pictured here is so not my grandmother’s recipe. I might become disowned after publishing this recipe. I’ll just save this recipe for Friendsgiving. Oh maybe I’ll bring it to family Thanksgiving and blame it on one of the cousins! That’s always a good plan.

My Roasted Cranberry Pear Sauce uses freshly squeezed orange juice and honey as the sweeteners, and there is no red food coloring to be found. Roasting is my favorite way to prepare most vegetables, and fruits get the same depth of flavor when roasted. All you have to do is throw everything onto a parchment-lined baking sheet, toss it into the oven, then serve. You can definitely serve this hot straight out of the oven and it is wonderful. Maybe try exercising some self-control, though, and make this a day ahead of time. Store it in the fridge overnight to let all the flavors marry and meld and get all happy together. Then you’ll really get the spices to shine through. You can totally reheat it on the stove if you need it warm, but cold or room temperature is just fine, too.

Come back in a few days and I’ll show you what else I did with this Roasted Cranberry Pear Sauce. Hint: It’s not about the time I served it on top of vanilla bean ice cream. That 100% did happen, and it was great. But no, what I have to show you is maybe better than ice cream, and it might involve cheese, of the Brie variety.

What is your favorite holiday dish? Tell me in the comments, and I’ll try not to completely recreate them and steal your holiday joy and memories.

Roasted Cranberry Pear Sauce from Daisy at Home

Keep on scrolling past the recipe, after you’ve made it of course, and find loads more Thanksgiving side dishes to add to your feast.


Roasted Cranberry Pear Sauce
Save RecipeSave Recipe


  • 2 oranges
  • 1 pound fresh cranberries
  • 1 pear, sliced or chopped
  • 1/4 cup honey
  • 1/4 cup pure maple syrup
  • 1/4 teaspoons kosher or sea salt
  • 2 cinnamon sticks
  • 10 whole cloves


  1. Preheat the oven to 450F.
  2. Peel and section one of the oranges, set the other orange aside to use it's juice.
  3. Place the orange sections, the pear slices, and the cranberries on a parchment-lined baking sheet.
  4. Drizzle with the honey, maple syrup and salt. Add the cinnamon and cloves to the baking sheet.
  5. Roast in the oven until the cranberries pop, about 15 minutes.
  6. Gather the cinnamon sticks and cloves and wrap them in cheese cloth.
  7. Place the roasted fruits in a bowl, and toss with the juice of the remaining orange.
  8. Top with the wrapped spices, cover, and chill in the refrigerator at least one hour, up to overnight. This allows the flavors to marry and further develop.


This recipe makes a chunky sauce. If you prefer, you can place it into a food processor and blend until smooth.



Virtually Homemade: Prosciutto Wrapped Asparagus with Goat Cheese
Feed Me Phoebe: Healthy Stuffed Mushrooms with Creamed Kale
The Heritage Cook: Maple Whipped Sweet Potatoes with Candied Pecans (Gluten-Free)
Jeanette’s Healthy Living: 100 Healthy Holiday Side Dish Recipes
Devour: Winning Thanksgiving Side Dishes
The Lemon Bowl: Stuffed Acorn Squash with Chorizo and Farro
The Mom 100: Lentils and Carrots with Dried Apricots
Big Girls, Small Kitchen: Maitake, Leek & Bacon Dressing
Weelicious: Vegan Whipped Coconut Sweet Potatoes
The Cultural Dish: Pumpkin Risotto
Napa Farmhouse 1885: Sweet Potato Biscuits
Red or Green: Cheese Ball with Everything Spice
Daisy at Home: Roasted Cranberry Pear Sauce
Swing Eats: Roasted Sweet Potatoes with Thyme and Rosemary
Elephants and the Coconut Trees: Baby Lima Beans Salad with Bell Pepper and Pomegranate
Dishing With Divya: Ash Gourd Raita
Domesticate Me: 12 Easy and Impressive Thanksgiving Sides
The Wimpy Vegetarian: Scalloped Sweet Potatoes and Apples | #FallFest
Dishin & Dishes: Stuffin Muffins

FN Dish: Colorful Thanksgiving Vegetable Sides — Fall Fest

Share this recipe!Pin on PinterestShare on YummlyShare on StumbleUponTweet about this on TwitterShare on FacebookShare on Google+Share on LinkedInDigg thisShare on TumblrShare on Reddit

8 Comments on Roasted Cranberry Pear Sauce

  1. Madre
    November 26, 2014 at 8:44 am (3 years ago)
    This sounds delicious. Can't wait to try it on Thanksgiving! One questions, what can you substitute for the honey if you are allergic to it? Reply
    • Sarah
      November 28, 2014 at 1:28 pm (3 years ago)
      You can use all maple syrup, or use 1 cup of white sugar instead. :) Reply

6Pingbacks & Trackbacks on Roasted Cranberry Pear Sauce

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *