From Cooks Illustrated
Hands-down, best cranberry sauce I've ever made! Even people who don't normally enjoy cranberry sauce helped themselves to large spoonfuls after trying a little taste! It will now make an annual appearance on my Thanksgiving table! And, I love the use of the pears, which are in season in the fall!
Makes about 2 1/4 cups.
The cooking time in this recipe is intended for fresh berries. If you've got frozen cranberries, do not defrost them before use; just pick through them and add about 2 minutes to the simmering time.
INGREDIENTS
3/4 cup water
1 cup granulated sugar
1 tablespoon grated fresh ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon table salt
1 (12-ounce) bag cranberries , picked through
2 medium firm, ripe pears (I use Bartlett) , peeled, cored, and cut into 1/2-inch chunks
INSTRUCTIONS
Bring water, sugar, ginger, cinnamon, and salt to boil in medium nonreactive saucepan over high heat, stirring occasionally to dissolve sugar. Stir in cranberries and pears; return to boil. Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes. Transfer to nonreactive bowl, cool to room temperature, and serve. (Can be covered and refrigerated up to 7 days; let stand at room temperature 30 minutes before serving.
No comments:
Post a Comment