Cranberry sauce is one of my favorite Thanksgiving side dishes. Not only because it is delicious, but because it can be used for so many things post-Thanksgiving. I love using the leftovers in muffins, on top of toast, and even mixed with my morning yogurt for breakfast. I've used the same recipe for 3 years now, but this year my boyfriend and I are hosting a mini-Thanksgiving-before-the-real-Thanksgiving dinner for the two of us. This way I could try out new recipes, while still serving the traditional one with my family. I love the hint of fresh ginger in this sauce, and I really love the texture of the cranberry sauce. The perfect mix of creamy, tart, and sweet.
Ginger Pear Cranberry Sauce
Ingredients:
- 3 cups fresh cranberries (12 ounces)
- 1/2 cup sugar
- 3 medium pears, peeled, cored, and diced
- 1/2 inch piece of fresh ginger, peeled and minced
- 2 tsp. lemon zest
- 2 tbsp. fresh lemon juice
- 1 4-inch cinnamon stick
- 1/4 tsp. freshly ground nutmeg
- 3/4 cup water
Add all ingredients to a medium-sized saucepan. Bring to a boil over medium heat, then reduce to medium-low heat, simmering for 15 minutes. The berries will begin to burst and sauce will thicken.
Taste and add additional sugar, a teaspoon at a time, until you've reached your desired balance of tart and sweet.
Cool completely and serve. Keeps tight in an airtight refrigerated container for up to a week. Freeze for up to 3 months.
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