Gin­ger-Pear Cran­berry Sauce

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12 RE­VIEWS

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

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