Ginger Pear Cranberry Sauce
Author: 
Recipe type: Condiment
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Cranberries can vary in sweetness, so I start with ½ cup of sugar, make the sauce, and then add additional sugar at the end of the process if needed.
Ingredients
  • 3 cups fresh cranberries (12 ounces)
  • ½ cup sugar, plus more to taste
  • 3 medium pears (Anjou, Bartlett, and Bosc are all good) (about 1½ pounds total), peeled, cored, and diced
  • Thumb-sized piece of fresh ginger, peeled and finely minced (about 2 tablespoons minced)
  • 2 teaspoons lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 4-inch cinnamon stick
  • ¼ teaspoon freshly ground nutmeg
  • ¾ cup water
Instructions
  1. Add all ingredients to a medium-sized saucepan. Bring to boil over medium heat, then reduce the heat to medium-low, simmering for about 15 minutes or until the berries burst and the sauce thickens.
  2. Taste and add additional sugar, a teaspoon or two at a time, until you've reached your desired balance of tart and sweet.
  3. Cool completely and serve. Keeps in an airtight refrigerated container for up to a week; freeze for up to three months.
Recipe by Potluck at Oh My Veggies at http://potluck.ohmyveggies.com/ginger-pear-cranberry-sauce/