Mom’s Cranberry & Pear Sauce
November 4th, 2009 by Margot
INGREDIENTS
2 kg cranberries (fresh o frozen)
1½ kg pears (or apples – peeled and cut into wedges)
1½ kg fine sugar (mom used white sugar, I would use golden caster sugar)
small bottle of rectified spirit (95% of alcohol)
EQUIPMENT
sterilized jars and lids (boiled in hot water for instance)
METHOD
Place cranberries in a large pot and cook over high fire until their juices will start running. Add sugar and from the time sauce is bubbling cook for about 20 minutes. Add pears and cook for another 20 minutes.
Once still very hot pour into sterilized jars. To make sure that there is no air in the jar you may also pour over the top a little bit of rectified spirit, set it on fire and close the lid while the spirit is still burning (Polish way).
Closed like this sauce can stay in the cup board for months and only require freezer after jar has been opened.
This sauce is perfect:
- for Christmas turkey
- on cheese and crackers or toasted bread
- to add while frying/cooking chicken breast
- with pork (I didn’t try myself, but my husband did and kids enjoyed it)
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November 6th, 2009 at 16:53
Oh, yum!! I will definitely make this for the upcoming holidays!!! I love a little saucy thing to plop on stuff!! -Chris Ann
November 10th, 2009 at 21:54
Is this your daughter. Cuteness!
November 13th, 2009 at 20:42
Thanx for the lovely comments
Yes Wizzy, that is my daughter Marissa, she is 4 year old and had bad hair day on this picture