Chef Gigi Gaggero

This recipe has been in my culinary repertoire for over two decades. It’s my absolute favorite! Lose 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. Trust me on this one! It’s so simple to make—every year, someone asks for this recipe!

 

You’ll Need

2 bags (12 ounces each) fresh whole cranberries

1/2-1 cup sugar or, coconut sugar

3-4 tablespoons brown sugar, packed

3 firm Bosch pears, peeled, cored, and chopped into one large 2-inch chunks

2 wide strips of lemon zest and juice of 1/2 the lemon

2 cups good quality white wine, or just to cover cranberries

1/2 cup apple or pineapple juice

2 small cinnamon sticks or 1- 1/2 teaspoon of ground

1/2 teaspoon ground ginger

1/4-1/2 teaspoon ground nutmeg

1/4-1/2 teaspoon ground cloves

1/4 teaspoon salt

1/4 teaspoon fresh ground pepper

 

Here’s How

Step 1: Combine the cranberries, sugars, lemon zest, wine, and spices, including salt and pepper, in a large saucepan. Stir. Bring to a boil over medium-high and add the pears. Reduce to a simmer and cook until you hear the cranberries pop open, about 10 to 15 minutes.

Step 2: Once the cranberries pop, the sauce will start to thicken. Continue to cook until a knife gently slides through the pears. Be careful not to over-stir and break down the pears. Taste and adjust seasoning with additional spices to suit your personal taste preference.

Step 3: Remove from heat, cool, and store airtight. The sauce 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 leftover turkey sammies.

Yields approximately 2 dozen servings.