We had this sauce at Thanksgiving and it was so good that my nephew said it was the best cranberry sauce he had ever had. I chose to cook it because I usually served the canned jellied stuff but wanted something fresh, but not too sweet. I'm taking some to Meeta's Monthly Mingle which is for Traditional Feasts this month. Meeta blogs at the wonderful What's For Lunch Honey and hosts these mingles often, which is really nice. Come by after the first of December and see what everyone has brought.
This recipe is faintly like a chutney since it has some cider vinegar, cinnamon and grated fresh ginger, but it is also like a nice cranberry sauce for Thanksgiving with both white and brown sugar and the sweetness of sauteed pears. The recipe is a slight variation on one I found in the San Francisco Chronicle newspaper November 14th. Give it a try while fresh cranberries and pears are in season. An addition of chopped toasted walnuts would be good, too.
Makes about 3 cups - serves 8
3 tablespoons unsalted butter, melted
2 ripe pears, preferably Bartlett, peeled, cored and cut into 1/2 inch dice
Pinch of salt
1/4 cup granulated sugar
1/2 cup, packed, dark brown sugar
1/2 cup apple cider vinegar
1 cinnamon stick, broken in half or 1 teaspoon ground cinnamon
1 teaspoon grated fresh ginger
12 oz. fresh cranberries, washed and picked over for spoiled berries
Heat the melted butter in a large saucepan. Add the pears and salt and cook oer moderately low heat, stirring, until they begin to soften, 4-5 minutes. Stir in the sugars, vinegar, cinnamon and ginger and bring to a boil. Cook for about 20 minutes, stirring occasionally with wooden spoon to prevent sticking. (Your kitchen will smell heavenly!)
Add the cranberries and cook over moderate heat until the cranberries have fully cooked and thickened, 15-20 minutes, crushing the berries against the sides of the pan. Transfer to a bowl, remove the cinnamon stick if used, and let cool before serving.