Red Meat Allergy Friendly Spiced Pear Sauce
Ripe pears, warm spices, and a splash of apple cider vinegar come together in a sauce that feels like autumn in a jar. The natural sweetness of the fruit is gently lifted by maple syrup and Ceylon cinnamon, while ground ginger adds just enough brightness to keep things interesting. Every single ingredient here is plant-based and straightforward, so there's nothing to second-guess when it comes to hidden animal proteins or unexpected additives. It's the kind of recipe that works beautifully as a condiment alongside roasted vegetables, stirred into oatmeal, or spooned over pancakes on a slow weekend morning. You can leave it chunky for texture or blend it silky smooth depending on your mood — both versions are genuinely delicious. Make a batch, let it cool, and tuck it into a jar in the fridge 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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