I love cranberry sauce and was always happy with the canned version (whole berries please, no jellied for me). One year at Passover none of the cranberry sauce I ordered for the store arrived and I needed something to serve with the turkey. Luckily, cranberry sauce is VERY easy to make and honestly, the homemade version is so much better than the canned version (I’d still eat the canned stuff if it was served, no problem, but if I’m cooking, I’d rather make it from scratch).
I’ve made this without the pear and it was still delicious, but I like the addition of the pears. It adds a different sweetness and texture to the sauce. You can use whichever pears are available to you and you can leave them out if you prefer.
While I typically think turkey when talking about cranberry sauce this would be delicious with matzo brei (fried matzo) or cheese blintzes.
Cranberry Pear Sauce
Sweet and tangy; this can be used with chicken or turkey OR try it on matzo brei or with cheese blintzes.
- 3 cups cranberries, fresh or frozen
- 3/4 cup granulated sugar
- 1 tsp. fresh grated ginger
- 1/2 cup orange juice
- 2 pears, peeled, cored and diced
- Add the cranberries, sugar, ginger, and orange juice to a pot and place over medium-high heat. Stir everything together.
- Bring the liquid up to a simmer, add the pears and reduce the temperature to medium, Simmer, stirring occasionally, until the cranberries have popped and the sauce has thickened, 5-7 minutes.
- You can serve the sauce warm or transfer to a container and chill. This will keep in the fridge for a few days.