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:
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!
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:
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.)
