My Life as a Dog

Wednesday, November 24, 2010

Cranberry Sauce with Pears and Fresh Ginger

This year Mom gave me the assignment to bring cranberries to Thanksgiving dinner. Being me I had to find some interesting recipes to use. I solicited my Facebook friends for their favorites. I should have know that my gourmet cook and friend, Lisa, would have lots of ideas. While this is not one that she had actually made before she and I thought it sounded very interesting. I haven't sampled it too much yet. It in the fridge cooling a bit. The verdict will be in tomorrow as to how tasty it is or not. But in case it is tasty, here is the recipe.

Cranberry Sauce with Pears and Fresh Ginger

Makes about 2 1/4 cups

The cooking time in this recipe is intended for fresh berries. If you've got frozen cranberries, do not defrost them before use; just pick through them and add about 2 minutes to the simmering time.


3/4 cup water
1 cup granulated sugar
1 tablespoon grated fresh ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon table salt
1 (12-ounce) bag cranberries, picked through
2 medium firm, ripe pears, peeled, cored, and cut into 1/2-inch chunks


Bring water, sugar, ginger, cinnamon, and salt to boil in 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 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.)