Ginger-Pear Cranberry Sauce
HANDS-ON 10 min TOTAL 2 hr, 20 min SERVES 12 SUBMITTED BY chef john TIP: Use the fruit and ginger scraps and whole spices left over from this recipe to make Mulled Wine (bonus recipe, below).
3 oranges or tangerines
1 (12-oz.) package fresh cranberries
1 large Bosc pear, peeled and diced
1 cup sugar
1/4 cup water
1 Tbsp. grated fresh ginger or 1/4 cup minced candied ginger
1 whole star anise
1 cinnamon stick
1/4 tsp. salt
1. Zest 1 of the oranges, then halve and juice all 3. Stir together juice, zest, and remaining ingredients in a large saucepan over medium-high heat.
Bring to a 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.
2. Remove cinnamon and star anise. Mash fruit lightly with a potato masher. Transfer to serving bowl, cover, and chill until ready to serve. (Sauce and mulled wine can be made up to 4 days ahead, chilled.) PER SCANT 1/3-CUP SERVING: 172 CAL; 0.2g FAT (0g SAT); 0.6g PRO; 44g CARB; 3g FIBER; 79mg SODIUM; 34g SUGARS