Ginger and Pear Cranberry Sauce
Jump to recipeCranberry sauce takes a walk on the spicy side with the addition of fresh ginger.
Ingredients
- 1
bag cranberries
- 2
Bosc or Anjou pears
- 1 Tbsp.
grated peeled fresh ginger
- 3/4 cup
sugar
- cup
water
Pear slices for garnish (optional)
Directions
- Step 1In 3-quart saucepan, heat all ingredients except pear garnish to boiling on high, stirring occasionally.
- Step 2Reduce 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.)
- Step 3Spoon sauce into serving bowl; cover and refrigerate 3 hours or up to 4 days. Garnish with pear slices.
Nutritional information is based on a 1/4-cup serving.
- Step 4Variations:
Classic Marmalade Cranberry Sauce: Prepare cranberry sauce as above in step 1, except omit pears and ginger and use only 1/2 cup sugar. In step 2, cook only 3 to 4 minutes or until most cranberries pop. After removing from heat, stir in 1/2 cup sweet orange marmalade. Complete recipe as in step 3. Omit garnish. Makes about 2 1/4 cups.
Nutritional information is based on a 1/4-cup serving: About 105 calories, 0 g protein, 27 g carbohydrate, 0 g total fat, 2 g fiber, 0 mg cholesterol, 25 mg sodium.
Southwestern Cranberry Sauce: Prepare cranberry sauce as above in step 1, except omit pears and ginger and add 1 jalapeño 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. Omit garnish. Makes about 2 cups.
Nutritional information is based on a 1/4-cup serving: About 90 calories, 0 g protein, 24 g carbohydrate, 0 g total fat, 2 g fiber, 0 mg cholesterol, 20 mg sodium.
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