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Pear-Ginger Cranberry Sauce

From

October/November 2009

The standard back-of-the-bag recipe for cranberry sauce was a little soupy. Cranberries contain a lot of water, and cutting down on the additional liquid yielded the ideal consistency. Replacing the water with ginger beer and adding grated fresh ginger added a unique flavor to our Pear-Ginger Cranberry Sauce. Shredded pear added sweetness. We found frozen cranberries worked equally well as fresh, but we needed to increase the cooking time slightly. Leaving our Pear-Ginger Cranberry Sauce on the stove for too long left us with a mushy red mash, so it was important to keep a close eye on it as it cooked.

Makes about 2 cups

Fresh and frozen cranberries work equally well. If you are using frozen, add one to two minutes to the cooking time. Ginger ale can be substituted for the ginger beer, though the ginger flavor will be less pronounced

Ingredients

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