Okay it’s half-time (Cowboys are winning!) so I thought I would share the cranberry sauce I made. It is yummy! I know some people prefer the canned version but I never could get myself to eat it straight out of the can, just not appetizing to me.
Ginger & Pear Cranberry Sauce
Good Housekeeping November 2008
1 bag (12 oz) cranberries, picked over
2 Bosc or Anjou pears (1lb), peeled, cored, and chopped
1 Tbsp. grated peeled fresh ginger
3/4 c. sugar
1/4 c. water
1. In 3-quart saucepan, heat all ingredients to boiling on high, stirring occasionally.
2. Reduce heat to medium and cook, uncovered, 5 to 7 minutes or until most cranberries pop and pears are tender, stirring occasionally. (Mixture will thicken as it chills.)
3. Spoon sauce into serving bowl; cover and refrigerate 3 hours or up to 4 days.
I was tempted to make the Southwestern Cranberry Sauce that was offered instead:
Prepare cranberry sauce as above in step 1, except omit pears and ginger and add 1 jalapeno chile, seeded and finely chopped, 1 teaspoon grated fresh lime peel, and 2 teaspoons fresh lime juice to cranberry mixture. In step 2, cook only 3 to 4 minutes or until most cranberries pop. Complete recipe as in step 3.
I think I will have to give that one a try sometime soon.