You would think the vast majority of the visitors to thisblog would be fine with me posting a new holiday cranberry sauce everyyear, but apparently that’s not the case. After posting the tease picture forthis lovely ginger, pear, cranberry sauce, I received a bunch of comments andemails with the same basic message, “please don’t, you’re confusing us.”
Evidently, some people like our past cranberry sauce recipesso much, that they don’t know if they should stick with them, or try a newversion. It’s causing quite the dilemma. Do you go with the one you know you love, andthat garnered so many compliments, or do you try something new and risk it all?
Sorry, I really can’t help you decide, but at least let me make analready tough call, even tougher. This gingery, pear-studded cranberry saucewas simply amazing. I’ve been wanting to try pear in a cranberry sauce forever,and this was so fantastic that I’m a little upset I waited this long.
Anyway, I hope your Thanksgiving menu is shaping up nicely,and that tomorrow will bring a table full of fabulous food. Whether you usethis cranberry sauce, or an older version, or heaven help us, one from anotherblog, I hope you and your family have a great holiday. Enjoy!
Ingredients for about 2 cups:
12 oz fresh wholecranberries1 large bosc pear, peeled,diced2 oz candied ginger,mincedzest of 1 large orange1 cup fresh orange juice1/4 cup water1 cup sugar1 whole star anise 1 cinnamon stick1/2 tsp garam masala (an Indian-stylecurry spice blend) 1/4 tsp saltPin It
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