Assistant Professor, Nutrition Sciences
University of Alabama at Birmingham
Welcome to the greatest cranberry recipe ever. I made this for my family last Christmas and everybody loved it - even my 7 year old nephew. I've been making it for my own Thanksgiving dinners for years. One of the things I love most about it is how easy and "unmessy" it is. The most work-intensive part is chopping up the pears. I also love that you don't put the cranberries through a food mill - so it stays chunky and you keep the skins - where a lot of the nutrition lies. I love to eat this leftover for days after Thanksgiving. I treat it like dessert since I am not a fan of pumpkin pie. I cut the sugar to about 3/4 cup - a whole cup is a little too sweet for me. But if you like it sweeter, keep it in. Don't try to cut the sugar too much. Cranberries are very bitter on their own and need a lot of sugar! I skip the last two steps - the canning part - and just put it in the fridge and eat it for many days after the holiday meal!
Pear Cranberry Compote