Fresh Cranberry-Pear Sauce with Orange Zest and Ginger
This recipe comes to us from former Bay Area resident Breanna who says this recipe is a longtime family favorite. Be sure to check the cook’s notes for additional serving suggestions (hint: one features Brie!). Adapted from The New Best Recipes. Makes about 2 to 3 cups; simple to double.
Fresh Cranberry-Pear Sauce with Orange Zest and Ginger
This recipe comes to us from former Bay Area resident Breanna who says this recipe is a longtime family favorite. Be sure to check the cook’s notes for additional serving suggestions (hint: one features Brie!). Adapted from The New Best Recipes. Makes about 2 to 3 cups; simple to double.
Ingredients
Ingredients:
- 3/4 cup water
- 3/4 to 1 cup sugar to taste
- 1/4 tsp. salt
- 1 Tbsp. grated fresh ginger
- 1/4 tsp. ground cinnamon
- 1 Tbsp. fresh orange zest
- 1 bag 12 oz. bag fresh cranberries, rinsed
- 2 ripe pears peeled, cored and diced (we suggest Bartlett, ripe Bosc or Anjou)
- 1 slice citrus for garnish
Instructions
- Bring water sugar, salt, ginger and cinnamon to a boil over high heat; stir frequently to dissolve sugar. Stir in cranberries, zest and pears; return to boil. Reduce heat to medium-low; simmer until everything has cooked down (it will take some time; maybe 30 or more minutes). It should be thicker and reduced.
- You may puree the sauce, if desired, or simply serve as is.
- Serve room temperature, garnished with a slice of citrus, if desired.
- Bonus recipe: If there is any remaining after the obligatory leftover turkey and cranberry sandwiches, we have another recommendation: Cut the top off of a Brie wheel; set in a close-fitting ramekin, top with cranberry sauce and replace top of Brie. Bake in oven until cheese is melty. Serve with crackers and/or apple and pear slices.
Tried this recipe?Let us know how it was!
