You would think the vast majority of the visitors to this
blog would be fine with me posting a new holiday cranberry sauce every
year, but apparently that’s not the case.
After posting the tease picture for
this lovely ginger, pear, cranberry sauce, I received a bunch of comments and
emails with the same basic message, “please don’t, you’re confusing us.”
Evidently, some people like our past cranberry sauce recipes
so much, that they don’t know if they should stick with them, or try a new
version. It’s causing quite the dilemma. Do you go with the one you know you love, and
that garnered so many compliments, or do you try something new and risk it all?
so much, that they don’t know if they should stick with them, or try a new
version. It’s causing quite the dilemma. Do you go with the one you know you love, and
that garnered so many compliments, or do you try something new and risk it all?
Sorry, I really can’t help you decide, but at least let me make an
already tough call, even tougher. This gingery, pear-studded cranberry sauce
was simply amazing. I’ve been wanting to try pear in a cranberry sauce forever,
and this was so fantastic that I’m a little upset I waited this long.
already tough call, even tougher. This gingery, pear-studded cranberry sauce
was simply amazing. I’ve been wanting to try pear in a cranberry sauce forever,
and this was so fantastic that I’m a little upset I waited this long.
Anyway, I hope your Thanksgiving menu is shaping up nicely,
and that tomorrow will bring a table full of fabulous food. Whether you use
this cranberry sauce, or an older version, or heaven help us, one from another
blog, I hope you and your family have a great holiday. Enjoy!
and that tomorrow will bring a table full of fabulous food. Whether you use
this cranberry sauce, or an older version, or heaven help us, one from another
blog, I hope you and your family have a great holiday. Enjoy!
Ingredients for about 2 cups:
12 oz fresh whole
cranberries
12 oz fresh whole
cranberries
1 large bosc pear, peeled,
diced
diced
2 oz candied ginger,
minced
minced
zest of 1 large orange
1 cup fresh orange juice
1/4 cup water
1 cup sugar
1 whole star anise
1 cinnamon stick
1/2 tsp garam masala (an Indian-style
curry spice blend)
curry spice blend)
1/4 tsp salt
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