Servings
Makes 2 cups
Total time
30
minutesThis gingery, pear-studded cranberry sauce gets a fun spiced twist from Garam Masala. The bright, tart cranberries mellow in the sweetness from the pears. Be sure to make this one a few days ahead. The rest in the fridge helps all the flavors marry.
Leftover cranberry sauce? No worries. Try this Whipped Feta with Cranberry Sauce for a post-holiday makeover. Perfect for pairing with a cocktail.
Ingredients
12 oz package fresh cranberries
1 cup sugar
Zest & juice of one large orange
1/4 cup water
1 pear, peeled & cubed
2 Tbl Crystallized Ginger
1 pod Star Anise
1/2 tsp Garam Masala
1/4 tsp salt
Instructions
- Combine all ingredients in a pot. Bring to a boil. Reduce to a simmer and cook for 15-25 mins or until the cranberries burst and the mixture thickens.
- Remove the cinnamon stick and star anise pod and refrigerate for up to 10 days.
