Ginger Pear Cranberry Sauce 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.

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.

GINGER PEAR CRANBERRY SAUCE RECIPE - (4.5/5)

Steps:

• In a non-reactive large saucepan, combine maple syrup, vinegar, ginger, and sea salt. Bring to a gentle boil over medium heat. Add the pears, cover and cook until crisp tender, about 5 minutes. Add the citrus zests, juices, and cranberries to the pot. Simmer over medium heat, stirring often, until cranberries begin to pop - about 10-15 minutes. Return pear mixture to cranberries and cook for 5 minutes more. At this point you can use an immersion blender to break up the cranberries some or leave them "whole" style. For canning: Pour, while hot, into prepared hot jars, leaving ¼-inch head space. Adjust caps. Process 10 minutes in boiling water bath. Let cool overnight before checking seals. For refrigeration: Transfer to Mason jars and let them come to room temperature before covering and refrigerating.

GINGER CRANBERRY SAUCE

Steps:

• Rinse cranberries. Grate 2 teaspoons zest from the orange and the lemon. Juice the lemon. Remove orange peel and seeds, chop orange into 1/2 inch pieces. Peel and grate ginger root.
• In a nonreactive saucepan, combine orange chunks, cranberries, grated ginger, lemon juice, sugar, and cranberry juice. At this point, I like to add orange and lemon zest, a dash of cayenne, and a little orange juice (Alternately, the zest makes a good garnish just before serving).
• Bring to a boil. Reduce heat and simmer 3 to 5 minutes, stir occasionally until thickened and most of the berries have popped:.
• Transfer the sauce to a serving bowl to cool, stirring occasionally, then refrigerate to chill thoroughly.
• I never liked cranberry sauce until I made this one.