This recipe has been in my culinary repertoire for over two decades. It’s my absolute favorite! Loose the canned cranberry sauce- trust me on this one. Just like everything Thanksgiving– it’s better the next day; especially smothered all over your leftover your turkey sandwich!
2 bags (12 ounces each) fresh or frozen whole cranberries
1 1/4 cups sugar
3 Tablespoons brown sugar, packed
3 Bosch pears, peeled, cored and chopped in one inch chunks
2 wide strips of lemon zest
3 cups good quality Chardonnay wine
1 small cinnamon stick
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
In a medium saucepan, combine cranberries, sugars, lemon zest, wine and spices including salt and pepper.
Bring to a boil over medium-high and add pears. Reduce to a simmer and cook until you begin to gear the cranberries begin to pop open.
About 20 to 25 minutes. Once the cranberries pop the sauce will begin to thicken. Continue to cook until a knife will gently slide through the pears.
Remove from heat, cool and store air tight. Can be made up to a week in advance.
Makes a Great hostess gift when packed in a fancy glass container!
Yields approximately 20 -25 servings