After you make cranberry sauce once, you will happily await cranberry season year after year.
The basic version only takes about 15 minutes and all you need are cranberries, sugar and water. The “gourmet” version however, does not add any more time or difficulty.
Pear and cranberries are a delightful pairing, and accenting the sauce with not only raw sugar, but also honey and maple, will elevate this simple and delicious dish. Add a little cinnamon to the mix, and your taste buds will thank you. The most important thing to remember is that you can always add sugar or honey after, but it is not possible to remove it.
You can also can or jar the sauce immediately after cooking to make preserves. A hot jar, combined with hot cranberry sauce, will seal the jar well in minutes. Enjoy.
Pear Cranberry Sauce
Yield: 2 3/4 cup of sauce
3 cups cranberries
1 cup pear
1 tablespoon honey
1 tablespoon maple syrup
2 tablespoons raw sugar
1 teaspoon cinnamon
1. For a great sauce, the proportions of cranberries to water are 4:1. In this recipe, a thicker sauce, the proportions of cranberries to pear are 3:1, but feel free to experiment.
2. Combine cranberries, pear, water, honey, maple syrup and cinnamon in a pot. Bring to boil, then lower heat and stir occasionally.
3. The cranberries will begin to pop, keep stirring. When all of the cranberries have popped, the sauce will be ready. This will take about 10 to 15 minutes. The longer you boil, the thicker it will be.
4. The most important thing to remember is that you can always add sugar or honey after, but it is not possible to remove it. If you’ve added too much water, either add more cranberries, or ladle the water out.
You can also can or jar this sauce immediately after cooking to make preserves. A hot jar, combined with hot cranberry sauce will seal the jar well in minutes. Enjoy.