What's great about this easy-to-make dish is that the pears and dried cherries give the cranberry sauce an extra touch of natural sweetness, allowing you to cut down on added sugar. Plus, you can make this cranberry sauce several days in advance; just keep it tightly covered and refrigerated until you're ready to serve Per 1/2 cup serving: 149 calories; 1 g protein; 0 g fat; 38 g carbs; 4 g fiber
- Total Time:
- Yield: Makes 4 cups
Source: Body+Soul, November/December 2006
- 1 bag (12 ounces) fresh cranberries, picked over
- 3 ripe Bartlett pears, (about 1 1/2 pounds), peeled, quartered, cored, and cut into 1/2-inch chunks
- 2/3 cup sugar
- 1/2 cup dried cherries
In a medium-size, heavy-bottom non-aluminum saucepan, combine cranberries, pears, sugar, dried cherries, and 1/2 cup water. Bring to a boil over medium heat.
Reduce to a simmer and cook, stirring frequently to prevent scorching, until berries have popped and are tender, about 15 minutes. Cool to room temperature. Cover and refrigerate until chilled.