Reviewed: Nov. 24, 2006

I made this sauce as well as another one from this site (Blue Cranberry Sauce) for Thanksgiving this year. They were both a big hit. I preferred the other recipe but many people thought this was the better one. For me the honey flavor was a bit overpowering so when I make again I think I will try cutting the honey to 1/2 cup and increasing sugar to 1 cup to balance the flavors a bit. I recommend making it at least a day or two before you plan on serving it so the flavors can blend and it will be a nice consistency. I made it on a Tuesday and it was perfect on Thursday for Thanksgiving. You'll need to simmer the cranberries for about 15 minutes, not 5 as stated in the recipe.

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Reviewer:

Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

Reviewed: Dec. 24, 2004

***Just an update to urge you to try this recipe. I always add more pears and also cook it at least 15-20 minutes to pop all the cranberries, thicken it, and to bring out the beautiful color. It is the perfect cranberry sauce and one of my favorite recipes from this site!***Thanks to mail order Christmas gifts, I always have an abundance of pears in the dead of winter. I found this on Allrecipes 2 years ago and it is a perfect combo of pears and cranberries. I have made it for holiday dinners and never get tired of it. It is so simple and so good. Thanks Sue!

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Reviewer:

GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Katy, Texas, USA

Reviewed: Feb. 12, 2005

My husband is a devoted cranberry sauce fan and boy did he LOVE this recipe. I've brought it to our large family Thanksgiving feast 2 years running now and everybody comments that it is the best they've ever had. Try it out (I make it exactly to recipe) you won't be disappointed. :)

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Reviewer:

EMILYFONTES

Cooking Level: Intermediate

Reviewed: Nov. 20, 2005

Simply easy and excellent! The taste is amazing. Not to bitter or sweet! I added an additional pear to my recipe. Beats the life out of the canned Jelly cranberries.

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Reviewer:

MYSTIK00

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

Reviewed: Sep. 15, 2006

Absolutely wonderful and sooo easy! I had a box of SUPER ripe pears that I had already made into sauce so I scooped up about 1 1/2-2 cups of pear sauce for one batch.

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Reviewer:

JENNT1

Cooking Level: Intermediate

Home Town: Lancaster, Wisconsin, USA

Living In: Clearfield, Utah, USA

Reviewed: Oct. 8, 2006

I was sort of leery about trying something new for Thanksgiving, but this recipe was GREAT and very tasty. Not weird or anything. Everyone loved it and raved about it.

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Reviewer:

Laura Marie

Reviewed: Oct. 24, 2006

Yes its a perfect way to mix pears and Cranberry,as Grannloohoo has said ,simply perfect and yummy!!

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Reviewer:

Mantu

Cooking Level: Intermediate

Reviewed: Nov. 22, 2006

Love this! I added a tbp. of Grand Marnier & used orange zest & juice. I did as GrannyLouHoo & cooked for just a bit longer to get the cranberries good & cooked. Loved the pear flavor! I think it helps cut through the tartness of the cranberries. I'll copy Granny & put this in a pretty crystal bowl only I'll garnish it w/ some orange zest. Thansk Sue!

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Reviewer:

IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

Reviewed: Nov. 22, 2006

This was amazing! It was sweet, tart and tangy all at the same time! I added the lemon zest when I added the cranberries.

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Reviewer:

Danielle

Reviewed: Nov. 24, 2006

This was so easy to make and it turned out wonderfully!! It was everyone's Thanksgiving favorite including my own. Note: Ignore the 5 minute instructions after the cranberries are added. It was more like 20-25 minutes for me. You'll LOVE this recipe!!

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