Cranberry Sauce with Pears and Fresh Ginger!

I love cranberry sauce! Especially, fresh, homemade cranberry sauce. Do yourself a favor, ditch the can and make your own. Once you do, you’ll never go back to round discs of processed berry sauce ever again! It’s so easy. It doesn’t take a lot of time and the flavor is phenomenal! This year, I made Chef Anita Dillons Cranberry Sauce with Pears and Fresh Ginger. She was gracious enough to share this recipe at the Thanksgiving class I took at her home in October.

Here is everything you need to create your own delicious cranberry sauce:

cranberry-sauce-my-imperfect-kitchen-01

Toss everything but the fruit into a saucepan under high heat. Stir until the sugar dissolves (just a few minutes) then stir in the cranberries and pears!

cranberry-sauce-my-imperfect-kitchen-02

See! Simple right? Reduce the heat and simmer for about five minutes. That’s right. Only FIVE MINUTES! Here is what it will look like when it’s done:

cranberry-sauce-my-imperfect-kitchen-03

Transfer to a nonreactive bowl and let it cool to room temperature. Either serve immediately, or refrigerate for up to a week! I made mine last night and I’ve already stolen several bites from the bowl in the refrigerator! Why wait until Thanksgiving? Enjoy!

Cranberry Sauce with Pears and Fresh Ginger

3/4 cup water
1 cup granulated Sugar
1 TBLS grated fresh ginger
1/4 tsp ground cinnamon
1/4 tsp salt
1 (12 oz) bag fresh cranberries, picked through
2 medium firm, ripe pears, peeled, cored, and cut into 1/2 inch pieces

Bring water, sugar, ginger, cinnamon, and salt to boil in a medium nonreactive saucepan over high heat, stirring occasionally to dissolve sugar. Stir in cranberries and pears; return to boil. Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of the berries have popped open, about 5 minutes. Transfer to nonreactive bowl, cool to room temperature, and serve. (Can be covered and refrigerated up to 7 days; let stand at room temperature 30 minutes before serving.)

Leave a Reply

Your email address will not be published. Required fields are marked *