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 turkey sammy! There is quite a bit of sugar in the recipe because the natural flavor of cranberry is very, very tart so it’s ok to substitute with honey or your favorite sweetener.
Oh, sure to call your order in using discount code : “Chef Gigi” when ordering the wine from RiverStar Vineyards and secure 20% off you entire holiday purchase!
You’ll Need:
2 pounds fresh or frozen whole cranberries
1 1/4 cups granulated sugar, or your choice of alternitive
3 tablespoons brown sugar, packed
3 Bosch pears, peeled, cored and chopped in large one inch chunks
2 wide strips of lemon zest
1 lemon juiced, seeds removed
1 orange zested and juiced
1 bottle RiverStar Vineyards Sauvagnon Blanc
1-2 small cinnamon sticks
1/2 teaspoon ground ginger
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon ground cloves
1 large sprig fresh thyme
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
Here’s How:
In a medium high-sided saucepan, combine the cranberries, sugar, lemon zest, wine and spices including salt and pepper.
Bring to a boil over medium-high heat then reduce to a simmer. Cook until you begin to hear the cranberries begin to pop open. Add the pears cook an additional 8-10 minutes until the pears are soft but still holding shape. Once the cranberries pop the sauce will begin to thicken. Continue to cook until a knife will gently slide through the pears. Taste, and adjust seasoning.
Remove from heat, cool and store air tight in glass jars. Can be made up to a week in advance.
Makes a great hostess gift when packed in a fancy glass container with a fresh sprig of thyme and orange peel!
Yields approximately 20 -25 servings
Chef Gigi Gaggero 