Low Iodine Spiced Pear Sauce
Ripe pears, warm spice, and a splash of apple cider vinegar come together in a sauce that feels both cozy and a little sophisticated. The natural sweetness of the fruit does most of the heavy lifting here, with Ceylon cinnamon and ground ginger adding gentle warmth without overwhelming the delicate pear flavor. Maple syrup keeps the sweetness clean and plant-based, and every single ingredient in this recipe is straightforwardly low in iodine — no dairy, no seafood, no iodized salt concerns to navigate. That matters more than people realize, since even simple condiments and store-bought sauces can hide surprising sources of iodine. You can mash it chunky for texture or blend it completely smooth depending on your mood, and both versions are equally good. Serve it warm alongside a savory dish, spoon it over oatmeal, or let it cool and jar it up for the week ahead.
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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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