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Author Notes: Feel free to add in mandarin orange segments, pistachios or top with a little cilantro. —Jacque
- 2 cups fresh cranberries
- 1/2 ripe pear, cubed
- 1 tablespoon butter
- 1/2 small shallot, finely chopped
- 1 clove garlic, minced
- 1 jalanpeno, seeded ad finely chopped
- 1/2 teaspoon cinnamon
- 1 teaspoon grated ginger
- 1/2 cup unsweetened apple juice
- 1/4 cup red wine
- 1 tablespoon apple cider vinegar
- 1/4 cup light brown sugar
- salt & pepper to taste
- optional add-in's : pistachios, mandarin orange segments or orange marmalade, cilantro
- Boil cranberries in water approx 8-10 minutes. Remove and drain.
- Melt butter then saute garlic, onion and the jalapeno.
- When onions are translucent, add spices and the chopped pear. Cook for 3-5 minutes.
- Next add the wine, apple juice and vinegar followed by the cranberries and sugar.
- Reduce to simmer and let thicken, approx. 30 minutes.
- Let mixture cool then salt and pepper to taste.
- Mix-in's include 1/4 cup pistachios or 2 TB orange marmalade. Chopped cilantro also pairs nicely but ask around first - some people just don't like the stuff.
- This recipe was entered in the contest for Your Best Cranberry Sauce