Favorite Cranberry Sauce with Pears and Fresh Ginger
There are so many variations for cranberry sauce – experiment with a few until you find a favorite – this is one of mine. The maple syrup gives a more mellow sweetness than granulated sugar. If you've got frozen cranberries, do not defrost them before use;…
What you'll need
Ingredients
INGREDIENTS
¾ cup water, orange juice, or cranraspberry juice
1 cup maple syrup
1 tablespoon grated fresh ginger
¼ teaspoon ground cinnamon
¼ teaspoon table salt
1 (12-ounce) bag cranberries , picked through
2 medium firm, ripe pears , peeled, cored, and cut into 1/4-inch chunks
The method
Directions
01
Combine all ingredients in medium nonreactive saucepan over high heat, stirring occasionally, until mixture comes to a 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.)
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Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Favorite Cranberry Sauce with Pears and Fresh Ginger
Prep
Cook
Yield
There are so many variations for cranberry sauce – experiment with a few until you find a favorite – this is one of mine. The maple syrup gives a more mellow sweetness than granulated sugar. If you've got frozen cranberries, do not defrost them before use;…
Ingredients
INGREDIENTS
¾ cup water, orange juice, or cranraspberry juice
1 cup maple syrup
1 tablespoon grated fresh ginger
¼ teaspoon ground cinnamon
¼ teaspoon table salt
1 (12-ounce) bag cranberries , picked through
2 medium firm, ripe pears , peeled, cored, and cut into 1/4-inch chunks
Cook Like James · The method
Directions
1
Combine all ingredients in medium nonreactive saucepan over high heat, stirring occasionally, until mixture comes to a 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.)
Cook Like James
Favorite Cranberry Sauce with Pears and Fresh Ginger
Prep
Cook
Yield
There are so many variations for cranberry sauce – experiment with a few until you find a favorite – this is one of mine. The maple syrup gives a more mellow sweetness than granulated sugar. If you've got frozen cranberries, do not defrost them before use;…
Ingredients
INGREDIENTS
¾ cup water, orange juice, or cranraspberry juice
1 cup maple syrup
1 tablespoon grated fresh ginger
¼ teaspoon ground cinnamon
¼ teaspoon table salt
1 (12-ounce) bag cranberries , picked through
2 medium firm, ripe pears , peeled, cored, and cut into 1/4-inch chunks
Directions
1
Combine all ingredients in medium nonreactive saucepan over high heat, stirring occasionally, until mixture comes to a 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.)
