Cranberry Sauce With Pears And Cardamom Food

PEAR CRANBERRY SAUCE

Steps:

• In a large saucepan, combine the pears, water, ginger and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cranberries and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until the cranberries have popped and sauce is slightly thickened, stirring several items. , Discard cinnamon sticks. Mash sauce if desired. Cool. Cover and refrigerate until serving.

CRANBERRY SAUCE WITH PEARS AND CARDAMOM

Steps:

• Combine cranberry juice concentrate and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil.
• Mix in remaining ingredients. Simmer until pears are tender and cranberries burst, stirring occasionally, about 8 minutes. Remove from heat.
• Cool completely and chill thoroughly.
• Can be prepared 3-4 days ahead. Cover and keep refrigerated.
• Note: Be sure and use ripe pears, so buy them ahead of time.

CRANBERRY SAUCE WITH PEARS AND CARDAMOM

Steps:

• Combine cranberry juice concentrate and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil. Mix in remaining ingredients. Simmer until pears are tender and cranberries burst, stirring occasionally, about 8 minutes. Remove from heat. Cool completely. Chill thoroughly. (Can be prepared 3 days ahead. Cover and keep refrigerated.)

CRANBERRY SAUCE WITH PEAR

Steps:

• Recommendation: Make this sauce the night before your dinner.
• Combine cranberry concentrate and sugar in sauce pan over medium heat and stir. Heat until sugar dissolves and then increase heat to a boil.
• Add pears and the cranberries. Reduce heat a little and simmer until pears are soft and cranberries pop. Approximately 30-40 minutes. Stirring occasionally.
• Transfer into glass container and chill in refrigerator thoroughly or over night.
• VARIATION:
• Follow recipe directions and Instead of 1 cup cranberry frozen concentrate, try 1 cup pomegranate juice or frozen concentrate with 1 tablespoon of lemon zest. YUM!
• Or, follow recipe directions and instead of 1 cup cranberry frozen concentrate, use 1 cup orange juice or frozen concentrate and 1 tablespoon orange zest with a dash of cinnamon. Double Yum!

PEAR HONEY CRANBERRY SAUCE

Steps:

• In a medium saucepan, stir together the water and sugar over medium-high heat. Bring to a boil. Stir in pears, and reduce heat to medium. Cook, stirring frequently for 3 minutes, then stir in cranberries and honey. Continue to cook until cranberries pop and the mixture thickens slightly, about 5 minutes.
• Remove from heat and stir in the lemon juice and lemon zest. Cool to room temperature, then store covered in the refrigerator for up to one week.

GINGER PEAR CRANBERRY SAUCE

Steps:

• Combine cranberries, diced pear, orange juice, sugar, water, candied ginger, orange zest, star anise, cinnamon stick, garam masala, and salt in a large saucepan over medium-high heat. Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until cranberries have softened, 10 to 12 minutes. Remove from heat and allow to cool completely.
• Remove cinnamon stick and star anise. Chill until ready to serve.

CRANBERRY SAUCE WITH VANILLA BEAN AND CARDAMOM

Steps:

• Combine all ingredients for basic cranberry sauce in heavy medium saucepan. Add cardamom. Split vanilla bean lengthwise in half; scrape seeds into cranberry mixture and add bean. Cook, cool, and store mixture as directed for basic cranberry sauce. Remove bean before serving.

CRANBERRY-PEAR SAUCE

Steps:

• In a medium-size, heavy-bottom non-aluminum saucepan, combine cranberries, pears, sugar, dried cherries, and 1/2 cup water. Bring to a boil over medium heat.
• Reduce to a simmer and cook, stirring frequently to prevent scorching, until berries have popped and are tender, about 15 minutes. Cool to room temperature. Cover and refrigerate until chilled.

PEACHY CRANBERRY SAUCE

Steps:

• Drain peaches, reserving syrup; coarsely chop peaches. In a large saucepan, combine cranberries, onion, sugar, cinnamon, ginger and reserved syrup. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, 8-10 minutes or until berries pop, stirring occasionally., Stir in chopped peaches; remove from heat. Transfer to a small bowl; refrigerate, covered, until cold. Just before serving, stir in pecans.