Kick the can! Once you get a taste of my fresh homemade cranberry sauce- you will never eat that over processed gel again. Trust me on this one! So simple to make – every year someone asks for this recipe!
2 bags (12 ounces each) fresh or frozen whole cranberries
1 cups sugar or coconut sugar, or maple syrup
3 Tablespoons brown sugar, packed
3 Bosch pears, peeled, cored and chopped in one large 2 inch chunks
2 wide strips of lemon zest and juice of 1/2 the lemon
3 cups good quality white wine
1 small cinnamon stick or 1 teaspoon ground
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. Stir.
Bring to a boil over medium-high and add pears. Reduce to a simmer and cook until you begin to hear the cranberries 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. Careful not to over stir and break down the pears. Taste and adjust seasoning with additional spices to suit your personal taste preference.
Remove from heat, cool and store airtight. Can be made up to a week in advance. Serve chilled.
Makes a great hostess gift when packed in a fancy glass container. Slather on left over turkey sammies.
Yields approximately 2 dozen servings.
Photo by Cookie and Kate