Cranberry

Cranberry Pear Sauce


Cranberry Pear Sauce.

Pears are a luxury for me as they are just priced out of my pay scale ;-) So when one of the neighbors said YES come on over and pick our trees... Cranberry Pear Sauce happens!

I typically make Cranberry Apple Sauce - known to us a saucey or sassy apples. The taste with pears is FAR superior to that of apples so if you have a glut of pears try this one side dish for a treat.


The sauce is still cooking down all told I'll have maybe 12 quarts when it's done cooking.

4 gallons cooking pears cored and stemmed (peel if that's what you like we leave the peels on for the fiber)
5 pounds frozen cranberries
5 cups sugar
1quart water
Put everything into your 5 gallon stainless steel OR enamel stock pot and cook down. NOTE we don't blend the sauce as we like it chunky OTHERWISE using your stick blender blend the sauce until it's smooth.
Process BWB quarts are 25 minutes pints 20 minutes for 1000 feet or less.

Orange Marmalade

The mixture is covered in water, brought to a boil and then simmered for 5 minutes. It then sits for 12-18 hours and you add the sugar and boil again.

Lemon peels sans the pith and lemon sections on top of the orange sections and orange peels.

Here's a lemon that has been peeled and the pith removed from the sections, I'd never seen a peeled lemon before. Yes I really do need to get out more!!! Dh said the acid from the lemons made his hands burn so you may wish to wear gloves if you are sensitive to these sorts of things.

Oranges cut into sections and the pith removed from the peels.

These oranges came from Texas and were very good! Rio Queen is the variety.

Orange Marmalade in Progress~! This recipe is in the Ball Blue Book.

We stopped at HyVee this afternoon and they had a very good price on oranges 18 pounds for $5.48 I've been wanting to make some for a really long time now but it's hard to find oranges that are not all pith. These oranges were superb in tangyness and in sweetness. We've decided to go back and get another bag tomorrow for juicing. I have plans to make a batch of cranberry orange marmalade as well.

Cranberry Apple Sauce or Saucy Apples

I used six rome apples, cutting them up into small chunks. I leave the peels on the apples this adds fiber to the sauce. If you want a smoother sauce blend it in a mixer when the sauce is done.

Add Cranberries to the apples.

Add one cup of sugar.

Add an inch and a half of water to the pot - I used a 3 quart pot.

Cook on medium heat until the apples are soft and the cranberries are cooked, about 20 minutes.

Stir frequently so as to not scorch the sauce.

I start with the sauce covered but to keep it from being too liquidy I take it off in the last 7 minutes or so.




Cook the sauce down until very tender and slightly thickened.

6 - 8 tart apples, I used Rome Apples for this batch of sauce and 1 bag of cranberries fresh or frozen do NOT used canned. I use one cup of sugar for sweetener. Dh want me to add a bag of cinnamon red hots next time instead. This can be canned up as is in a Boiling Water Bath, I used quart jars and processed it for 20 minutes - adjust for your altitude.

Cranberry Applesauce




Or saucy applesauce as we like to call it, unforutnately it didn't come out nearly as chunky as we like it, frustrated with the sauce sticking to the bottom of the pan I buckled under and used the stick blender to break the sauce down even further. Well... you know what they say about good intentions right. So it's mostly very creamy sauce, it tastes wonderful and looks beautiful but...

I also fell short on the cranberries, the sauce really needed about four more pounds of cranberries to give it that tart flavor we like and so well. I have one jar that didn't seal for some reason I guess we will have to make the ultimate sacrifice and eat that jar of sauce now!!! As you can see I enjoyed a cinnamon roll with some sauce.