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Cranberry-Pear Sauce

4 C cranberries

2 C pears, coarsely chopped

1 C golden raisins

1 C sugar

1/2 C orange juice

1 T grated orange peel (zest)

1 t cinnamon

1/4 t nutmeg

1/4 C Grand Marnier (optional)



Sort and wash cranberries and allow to drain.  Combine cranberries, pears, raisins, sugar, orange peel, cinnamon, and nutmeg.  Bring to a boil , then reduce heat and simmer uncovered, stirring frequently, about 20 minutes or until mixture thickens.  Remove from heat and stir in Grand Marnier (if using).  Pour into covered dish and refrigerate for at least six hours.  Serve sauce slightly chilled. 

This is tasty over low protein ice cream (see Almost Better than Ice Cream).

Phe per recipe: 220 mg phe; Phe per 1/4 C: 9 mg phe per 1/4 C

Recipe from Seattle PKU Clinic; Recipe printed in 2002 Minnesota PKU Foundation Calendar