Citric Acid Free Spiced Pear Sauce
Ripe pears simmer down into a silky, warmly spiced sauce that feels like autumn in a jar — sweet, fragrant, and deeply satisfying. Ceylon cinnamon and ground ginger give it a gentle heat without any sharpness, while a drizzle of maple syrup keeps the sweetness natural and mellow. For anyone navigating a citric acid sensitivity, store-bought fruit sauces and condiments are often a minefield of hidden additives and preservatives, so making your own from scratch is genuinely the safest move. Apple cider vinegar steps in here to add just enough brightness and balance without triggering the issues that citric acid typically causes. You can leave it chunky with a quick mash or blend it completely smooth depending on your mood — both versions are equally delicious. Spoon it over oatmeal, serve it alongside roasted pork, or eat it straight from the jar with a spoon; no judgment here.
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Learn more →Ingredients
6 servings
- 2 lbs ripe pears (about 4 medium), peeled, cored, and cut into 1-inch chunks
- ¼ cup water
- 2 tbsp maple syrup
- ½ tsp ground ceylon cinnamon
- ¼ tsp ground ginger
- 1 tbsp apple cider vinegar
- 1 pinch salt
Instructions
- 1
Combine the pear chunks, water, maple syrup, Ceylon cinnamon, ground ginger, and salt in a medium saucepan over medium heat. Stir to coat the pears.
- 2
Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cook, stirring occasionally, until the pears are completely tender and collapse easily when pressed with a spoon, about 20–22 minutes.
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