Thanksgiving Prep: Cranberry Sauce with Pear and Ginger
Jonathan’s Spoon. Perfect Cranberry Sauce.
Thanksgiving is pretty much the best time in the world to ingest all the cranberry sauce – cranberries are in ready supply and nothing goes better with turkey and stuffing. We made this delicious Cranberry Sauce with Pears and Ginger last week in the store and I think all of the customers who saw it decided they needed some. Stat. The recipe is not particularly finicky and comes from the America’s Test Kitchen team behind The Cook’s Illustrated Cookbook.
Taylor Scale. 12 ounces Cranberries
Our team loved the tartness of this sauce paired with the ginger spice and sweet pear. It was gloriously harvest celebration-esque.
Bartlett Pears, Duralex Bowl filled with sugar, Fresh Ginger “Hand”
Cranberry Sauce with Pears and Ginger
1 Cup Sugar
3/4 Cup Water
1 Tbs Fresh Grated Ginger Root, fresher is better here.
1/4 tsp Fresh Grated Cinnamon, ground is fine but we loved the flavor of it fresh grated
1/4 Tsp Salt
1 (12 oz) Bag of Cranberries, we bought ours by the pound and weighed them out
2 Firm, Ripe Pears (Bosc are recommended but we used Bartletts and they were lovely, use your favorites) Peeled, cored, and cut into 1/2 inch pieces
Mauviel Pan full of Glorious Cranberry Sauce joy.
Bring the sugar, water, ginger, cinnamon, and salt to a boil in a medium saucepan, stirring occasionally to fully dissolve the sugar and salt.
Stir in the cranberries and pears. Return the pot to a boil, then reduce the heat to simmer.
Cook the sauce until all the berries have burst and the sauce has thickened.
Transfer the sauce to a bowl and cool to room temperature to serve.
Delicious.
Le Creuset Gravy Boat with Cranberry Sauce