Recipe by Chef John
"This gingery, pear-studded cranberry sauce is simply amazing."
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1 (12 ounce) package
Bosc pear, peeled and diced
fresh orange juice
candied ginger, minced
whole star anise pod
Scale back on the sugar, and it's spectacular! Next time I'll start with 1/2 cup and add more to taste. You get sweetness from the orange juice as well as the pear, so a full cup isn't really necessary. I had to add an additional cup of cranberries to balance it out.
I tired this recipe exactly how it's written. I even watched the video. Something just didn't taste right about.....maybe the garam masala.
Very tasty. I used several slices of fresh ginger since that's what I had, and I only had half a cup of orange juice so added more water to make up for the difference.
I roughly followed this recipe, and it was amazing. I've never been particularly fond of the tartness of cranberries so I used an equal amount of pears instead of just one, and anise and the spice blend were a little out of hand for me, so I just substituted other spice blends (nutmeg, allspice) to taste. It turned out a dark dark red but so sweet and delicious. We ate in on toast for months, and it kept fine.
This cranberry dish is so so delicious. I made it for Thanksgiving and then for Christmas. And then as a spread for bread or ANYTHING! Next I am going to make it and can it!
3/4 cup of sugar is more than enough. Made fresh garam masala using the recipe "Easy garam masala" (here on Allrepcipe). It was soooo yummie, mingling the aromas of the freshly ground spices! The biggest difficulty is not to eat it all at once.
* Percent Daily Values are based on a 2,000 calorie diet.
Ginger Pear Cranberry Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 2
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