Rating: 4.5 stars
28 Ratings
  • 5 star values: 23
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

This gingery, pear-studded cranberry sauce is simply amazing.

Recipe Summary

cook:
10 mins
additional:
2 hrs
total:
2 hrs 20 mins
prep:
10 mins
Servings:
8
Yield:
2 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.n

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  • Remove cinnamon stick and star anise. Chill until ready to serve.n

Here's how to make mulled wine out of ingredients left over from making this recipe:

Stir together pear peel and core, squeezed orange halves, ginger peel, star anise, and cinnamon stick with 1 (750 ml) bottle Merlot, 3 cups apple juice, 1/2 cup honey, and 1/4 cup brandy in a 4-quart slow cooker. Cook on Low for 3 to 4 hours. Remove solids with a slotted spoon. Serve warm. Makes about 2 quarts.

Nutrition Facts

172 calories; protein 0.6g; carbohydrates 44.1g; fat 0.2g; sodium 79mg. Full Nutrition
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