This 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.
Time: 30 min
Makes 2 cupsRating
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Loading...| 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 Cinnamon Stick | |
| 1/2 tsp Garam Masala | |
| 1/4 tsp salt |
| 1. | 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. |
| 2. | Remove the cinnamon stick and star anise pod and refrigerate for up to 10 days. |
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