Saturday, November 22, 2008

Cranberry Sauce with Pears and Fresh Ginger

3/4 cup water
1 cup sugar
1/4 teaspoon salt
1-12 oz bag fresh cranberries, picked through
2 medium pears (firm & ripe)
1 tablespoon grated fresh ginger
1/4 teaspoon cinnamon

  1. Peel, core, and cut pears into 1/2 inch chunks. Set aside.
  2. Bring water, sugar, salt, ginger, and cinnamon to boil in medium nonreactive saucepan over high heat, stirring occasionally to dissolve sugar.
  3. Stir in cranberries and pears; return to boil.
  4. Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes.
  5. 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.

Make 2-1/4 cups.

Recipe by Cook's Illustrated

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