Thanksgiving Meals Cranberry-stuffed pears When it comes to Thanksgiving dinner, the cranberry sauce is, more often than not, an afterthought. I decided to change that this year, and got creative. The cranberries are one of my favorite parts of the traditional meal, and I wanted everyone else to get excited about them, too. This butter and honey-glazed recipe certainly did the trick, and the presentation was fabulous, if I do say so myself. Since these pretty pears are just as festive at Christmastime as they are at Thanksgiving, they will definitely be back on the menu during next month’s celebrations.

Cranberry-Stuffed Pear Recipe

The first step in making these cranberry-stuffed pears (or pearberries, you might say) is to make the sauce:

  • 1 cup white sugar
  • 1 cup orange juice
  • 1 (12 ounce) package fresh cranberries
Method: In a small saucepan over medium heat, dissolve the sugar in the orange juice. Add cranberries and cook until they start to pop, about 10 minutes. Remove from heat and refrigerate at least 1 hour or overnight.
Sliced, sauteed Pears For the pears:
  • 2 Tablespoons butter
  • 2 Tablespoons honey
  • 3 pears
Method: Slice pears in half lengthwise, preserving the stem in-tact. using a melon-baller or cookie scoop, scoop out seeds, creating a small bowl in the thickest part of the pear. In a saute pan over medium heat, melt butter and honey together. Add the pears to the saute pan, cover and cook until tender and lightly browned on the inside, about 5 minutes. Remove from heat and carefully arrange on a plate or platter. Fill bowls with homemade cranberry sauce and serve.
cranberry-stuffed pears One of the greatest things about Thanksgiving dinner, is the leftovers! These cranberry-stuffed pears were just as delicious the next day, once all the cranberry sauce had time to soak in.  Bon appetit!

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