Cranberry sauce is my favourite thing to cook when preparing a typical holiday turkey dinner. Since it is so easy to make, I cannot imagine why I would ever bother with buying the canned variety. I am partial to chunky cranberry sauce but in order for the berries to fully release their pectin, they do need to be simmered until popped. The addition of firm diced Bosc pear is the answer! Ginger and Poire William eau de vie further enhance the flavour of this sauce to lift it from ordinary to extraordinary.
This recipe yields about half of what most cranberry sauce recipes would. This is intentional because my family is small and I don't like clutter/leftover in my fridge.
- 125mL freshly squeezed orange juice
- 100g granulated sugar
- 1 firm Bosc pear, diced
- 170g fresh or frozen cranberries
- 3 tsp freshly grated ginger
- 3 tbsp Poire William eau de vie (optional)
- In a small sauce pan, combine all ingredients except for the eau de vie. Cook over medium-high heat.
- Simmer until most of the cranberries pop, about 10 minutes.
- Remove sauce pan from heat. Stir in eau de vie.
- Chill in airtight container until needed.