Habanero Pear Cranberry Sauce

Time 15 minutes
Yields Makes about 3 cups
Habanero Pear Cranberry Sauce
(Mariah Tauger / Los Angeles Times)

Combine the cranberries, pear, sugar, chiles, pink peppercorns, salt and ½ cup water in a large saucepan. Bring to a boil over medium-high heat, stirring occasionally. Continue boiling until most of the cranberries pop and the sauce thickens, about 7 minutes.


Remove from the heat and transfer to an airtight container. You can serve the sauce right away, but it’s better after a day or two. If you have time, refrigerate the sauce and bring back to room temperature before serving. Discard the habaneros right before serving.

Make Ahead:
The cranberry sauce can be refrigerated in an airtight container for up to 1 week.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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