Pear Craisin Sauce

Presented by: Chef Nancy Beveridge

serves 8


  • 5 cups peeled, seeded, and diced pears
  • 1/3 cup chopped sweet onion
  • 1 t chopped sage
  • 1 cup fruit juice
  • 1/4 cup verjus or apple cider vinegar
  • 1 1/2 T balsamic vinegar
  • 1/4 cup honey
  • 1 t cinnamon
  • 1/4 t nutmeg
  • 1/4 t red pepper flakes
  • 1 cup craisins
  • 1/4 cup crystal ginger
  • Juice from 1/2 fresh squeezed lemon


Place pears, onions, and sage in a sauce pan and pour the juice, the 2 vinegars, and the honey over them. Bring to a boil, stirring frequently. Cook for 5 minutes, reduce heat to medium and add cinnamon, nutmeg, and red pepper flakes. Stirring occasionally, cook for 20 minutes. Using a potato masher, mash the pear mixture. Add craisins and ginger and cook for another 20 minutes or until sauce starts to thicken slightly.
Remove from heat. Mash again and add lemon juice.



Probably nice served on ice-cream or with chicken, turkey or ham (like cranberry sauce).


And, this is used on or in what?

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