Cinnamon-Scented Cranapple Sauce

Oxmoor House
This jewel-toned cranberry sauce gets embellished with tart apple, cinnamon pears, and citrus. It's a wonderful match for pork roast or turkey.
3 1/2 cups


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1 (16-ounce) can whole-berry cranberry sauce
1 (15-ounce) can cinnamon-flavored pear halves, drained and chopped
1 (11-ounce) can mandarin orange segments, drained
1 Granny Smith apple, peeled and chopped
1 cup sugar
1/2 cup dried fruit mix (we tested with Mariani Harvest Medley)


Combine all ingredients in a large saucepan; cook, uncovered, over medium-low heat 45 minutes or until thickened, stirring often. Remove sauce from heat; cover and chill.

Serve as an accompaniment to pork or turkey, or as a topping over vanilla ice cream, pound cake, or pancakes.

Note: If you can't find cinnamon-flavored pears, use regular canned pear halves and add 1/2 teaspoon ground cinnamon.

Created date

August 2009