• 6servings

Rate this recipe:

Nutrition Info . . .

MineralsCopper, Calcium, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 139g / 4.9oz Cranberries

  2. 3/4 cup 177ml Water

  3. 6 cups 1422ml Ripe pears (medium)

  4. 1/2 cup 99g / 3 1/2oz Sugar

  5. 1/3 cup 78ml Amaretto

  6. 1 cup 237ml Whipping cream

  7. 2 tablespoons 30ml Amaretto -

  8. Toasted almonds - sliced

  9. Fresh mint -

Instructions Jump to Ingredients ↑

  1. In a large saucepan or Dutch oven combine cranberries and water; heat to boiling. Reduce heat and simmer, uncovered, about 5 minutes, or until cranberry skins begin to pop. Cool slightly. Place mixture in a food processor bowl or blender container. Cover and process or blend until almost smooth; sieve mixture, if desired. Return mixture to saucepan or Dutch oven.

  2. Meanwhile, peel and core pears, leaving stems intact. If necessary, cut a thin slice from bottom of pears so they stand upright. Add sugar and the 1/3 cup amaretto to cranberry mixture; bring to boiling. Add pears, turning to coat. Simmer, covered, for 10 to 15 minutes or until tender. Cool. Serve warm; or chill, covered, until serving time.

  3. To serve, in a mixing bowl beat whipping cream and the 2 tablespoonS amaretto (if desired) on medium speed of an electric mixer until soft peaks form. Divide cranberry sauce among 6 dessert plates. Serve with whipped cream and garnish with toasted almonds and mint, if desired.


Send feedback