Thanksgiving Pear And Ginger Cranberry Sauce Food

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.

THANKSGIVING PEAR AND GINGER CRANBERRY SAUCE

Steps:

• Combine cranberries, pears, white sugar, water, brown sugar, orange juice, grated ginger, and salt in a medium saucepan.
• Bring to a boil over medium-high heat. Cook, stirring occasionally, until berries start to pop, about 5 minutes. Continue to cook until berries have broken down and sauce thickens to a jam-like consistency, about 5 minutes more.
• Remove from heat and let cool for 30 minutes. Stir in crystallized ginger.
• Serve immediately or place in an airtight container and store in the refrigerator. Can be served cold or reheated.

CRANBERRY, PEAR, AND GINGER RELISH

Steps:

• Combine all the ingredients in a large saucepan; bring to a boil.
• Reduce heat, and simmer for 10 minutes, stirring occasionally.
• Chill.

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 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.