Author Notes
Last Thanksgiving I set out to make a healthier and less cloying cranberry sauce. I wanted an accompaniment that would be something I would crave adding to my roast turkey, not just a wiggly blob ignored on the table. The pears add a great amount of sweetness, allowing me to cut way down on the amount of sugar typically found in cranberry sauce recipes.
It is also great on top of greek yogurt, or pureed as a starter for a holiday cocktail. —PitchforkDiaries
Ingredients
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3 cups
fresh cranberries
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2
Bosc Pears, very ripe, peeled and finely diced
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1 1/2 tablespoons
Fresh Ginger, grated
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3/4 cup
Water
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3 tablespoons
Light Brown Sugar
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1
Cinnamon Stick, about 3 inches
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1/4 teaspoon
Ground Cardamom
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1/4 cup
Honey
Directions
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Combine cranberries, pear, ginger, water, brown sugar, cinnamon stick, and cardamom in a heavy bottomed saucepan. Bring to a boil and then reduce to a simmer, stirring occasionally.
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After about 5 minutes, add the honey. Cook for about 5 minutes more, until the berries have collapsed and the pear had started to breakdown and dissolve.
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Remove from heat and allow to cool. The sauce will keep for up to a week in the refrigerator, and also freezes well.
Serve at room temperature or slightly warmed.
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