This easy Cranberry Pear Sauce can be ready in less than 15 minutes; make it ahead of time for Thanksgiving or on the day of the big feast.
For the past month, I’ve been volunteering in the kitchen at Grace Farms, a brand new community center in our town, built on 80 acres of open space for people to experience nature, encounter the arts, pursue justice, foster community, and explore faith. I’ve been loving every minute. The people working there are of the highest character and work ethic. One of the reasons I enjoy working in the Commons’ (dining room) kitchen is that I’m surrounded by people who love to cook. Imagine being able to talk about food all day long. Well, we don’t really have time to talk all that much because everyone is really busy in the kitchen, but just the idea of being able to bounce ideas off of each other is enough reason to want to be there.
Last week, I made dinner for a few families in town who are going through some tough times, and decided to prepare a pre-Thanksgiving meal, including a homemade cranberry pear sauce. I bounced this idea off the pastry chef, and she rattled off some of her favorite ingredients when she makes cranberry sauce – orange zest, brown sugar, and cinnamon stick. I went a step further and included orange juice, a little bit of ginger and Cointreau for a special holiday touch.
Have you started planning your Thanksgiving menu? What are you making?
Cranberry Pear Sauce
- 1 bag 12 ounces fresh cranberries
- 1 pear I used Bartlett, peeled, cubed
- 1 cup orange juice
- zest from 1 clementine
- 1/2 cup organic brown sugar
- 1 cinnamon stick
- 2 slices ginger peeled, finely minced
- 1/4 teaspoon sea salt
- 2 tablespoons Cointreau or other orange liquor optional
- Place all ingredients in a medium saucepan. Bring to a boil on medium heat; then reduce heat to medium-low; let bubble away for 5-7 minutes, until cranberries burst and pear is just soft. Turn off heat; stir in Cointreau, cool and refrigerate until serving time.