Spiced Cranberry-Pear Cider

Spiced Cranberry-Pear Cider

This winter warmer offers a tart alternative to hot apple cider. Crushing fresh ginger slices helps release the root’s spicy-sweet flavor. Floating cubes of diced pear add a festive touch. The salad pictured is Warm Farro Pilaf with Dried Cranberries.

  • 8Servings


  • 1 lb. fresh or frozen cranberries
  • 4 1/4-inch-thick slices ginger, crushed
  • 1 3-inch-long cinnamon stick
  • 2 cups pear juice or cider
  • 1/2 cup plus 2 Tbs. sugar
  • 1/2 vanilla bean, split
  • 1 large pear, peeled, cored, and cut into small dice (1 1/4 cups), optional


1. Bring cranberries, ginger, cinnamon stick, and 3 1/2 cups water to a simmer in medium saucepan. Reduce heat to medium-low, and simmer 10 minutes. Remove ginger and cinnamon stick, and set aside. Strain cranberry mixture into another saucepan, pressing down on solids to extract all liquid. (You should have about 3 cups liquid.) 2. Return ginger and cinnamon stick to cranberry juice, and add pear juice, sugar, and vanilla bean. Bring to a simmer, and reduce heat to medium-low. Simmer 10 minutes, then remove ginger, cinnamon stick, and vanilla bean. Add diced pear (if using), and remove from heat. Serve warm.

Nutrition Information

  • Calories: 102
  • Carbohydrate Content: 26 g
  • Fiber Content: 0.5 g
  • Protein Content: 1 g
  • Sodium Content: 6 mg
  • Sugar Content: 23 g