Pear and Ginger Cranberry Sauce
A bright cranberry sauce with tender pear, orange juice, and two kinds of ginger for a sweet-tart holiday side with a little sparkle.
Prep 15 min · Cook 15 min · Total 1 hr · Makes about 3 cups
Ingredients
- 12 ounces fresh or frozen cranberries
- 2 medium pears, peeled, cored, and cut into 1/4-inch chunks
- 3/4 cup white sugar
- 1/2 cup water
- 3 tablespoons brown sugar
- 2 tablespoons orange juice
- 1 tablespoon freshly grated ginger
- 1/2 teaspoon kosher salt
- 1/4 cup finely chopped crystallized ginger
Directions
Add the cranberries, pears, white sugar, water, brown sugar, orange juice, grated ginger, and salt to a medium saucepan. Set it over medium-high heat and bring the mixture to a boil. Let it cook, stirring now and then, until the cranberries begin bursting, about 5 minutes. Use a wooden spoon to mash the berries against the side of the pan, then keep cooking until the fruit has softened into a thick, jammy sauce, about 5 minutes more. Take the pan off the heat and cool for 30 minutes. If it needs loosening, stir in water until the texture is right. Mix in the crystallized ginger. Serve right away, or transfer to an airtight container and refrigerate. Serve chilled or warm it back up.