Gluten-Free Spiced Cranberry Pear Sauce

Spiced Cranberry Pear Sauce Completes the Holiday Dinner

When I lay out a plan to seat my guests at a dinner, I want to balance the personalities at each table.  I want each group to have some who are gentle and mature, some who are a little outspoken and some who maybe are energetic with a few good stories to share.  Similarly, when I’m looking for a completing touch to a gluten-free holiday menu, I can add this tangy, saucy, sweet and spicy choice that is already gluten-free — Spiced Cranberry Pear Sauce.

This simple gluten-free recipe will complement a holiday meal and is so easy to make.  I hope you’ll “invite” some to your next holiday dinner :-)


Gluten-Free Spiced Cranberry Pear Sauce

Gluten-Free Spiced Cranberry Pear Sauce


Gluten-Free Spiced Cranberry Pear Sauce

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 2 hours

Makes 4 cups, or about 12 servings

Serving Size: 1/4 to 1/2 cup


  • 1 Cup Water
  • 1 Stick Cinnamon (or use a sprinkle of ground cinnamon)
  • 2 Large Pears, peeled and diced
  • 1 Cup Sugar
  • 1 Pound Fresh Cranberries, rinsed
  • 1/4 Cup Hot Water, boiling
  • 1 Package Gelatin Powder, Unsweetened, Knox


Break cinnamon stick in half.

Peel, core and chop the pear.

In medium sauce pan, combine water and cinnamon stick. Heat to boiling over high heat.

Add pears, cover, reduce heat to medium and cook for 3 minutes.

Meanwhile, unless you like a lot of chewy “skin” in your cranberry sauce, chop the cranberries a little in the food processor.

Stir the cranberries into the boiling pears, and return mixture to boiling. Reduce heat and simmer 8 to 10 minutes more, until cranberries are popped (if still whole), which means they’re cooked, and the mixture has thickened slightly.

Meanwhile, boil some water. Measure 1/4 cup into a small dish (like a custard cup or measuring cup) and before it cools, quickly stir in the packet of unsweetened gelatin. Stir for several minutes — at least 3 or 4 — so that the gelatin will be fully dissolved.

When the gelatin is dissolved and the cranberries are finished cooking, stir the gelatin into the cranberries. Mix thoroughly.

Cool to room temperature. (The sauce will thicken more as it cools.)

Remove cinnamon sticks. Pour the sauce into a 1-quart dish; serve.  It can be covered and refrigerated for up to 1 week.




One Creative Mommy’s Gluten-Free Monday

Simply Sugar & Gluten-Free’s Slightly Indulgent Tuesday

The Gluten-Free Homemaker’s Gluten-Free Wednesdays

Miz Helen’s Country Cottage Full Plate Thursday

Frugal Follies’ Frugal Food Thursday

Vegetarian Mamma’s Gluten-Free Fridays


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  • Heidi

    December 20, 2012

    I love cranberry sauce, and this sounds even better! What a great idea to combine it with pears. I like this recipe so much that I will be featuring it this week on Gluten-Free Monday at Please stop by and grab a featured button if you’d like. There’s no party this week because of the holiday, but I hope you’ll be back for the next party on January 7th!

    • Pat

      December 21, 2012

      Thanks so much for featuring my Spiced Cranberry Pear Sauce! I’ll look forward to visiting you again in January :-) Have a blessed and happy holiday!

  • YUMMY, this looks perfect. A little sweet and a little tart! :) We have been having such great recipes at our Gluten Free Fridays parties! I really appreciate you being part of the link up and part of the community! :)

    Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)
    I hope to see you again this week!

    Cindy from

    • Pat

      December 18, 2012

      Thanks, Cindy. I love looking through all those wonderful recipes on the GFF party!

  • Miz Helen

    December 17, 2012

    Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you are having a great day and come back real soon!
    Miz Helen

  • Maryann

    December 16, 2012

    that sounds yummy!!! I found you on the GF Friday Blog Hop

    • Pat

      December 16, 2012

      Thank you, Maryann. I’m so glad you came to visit!

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