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Thanksgiving: Cranberry-Pear Sauce

Source of Recipe


LHJ, Recipes 2000






List of Ingredients



• 1 tangerine or orange
  
• 1 (12-oz.) bag fresh or frozen cranberries
  
• 1 large pear, peeled, cored, and diced
  
• 3/4 cup sugar
  
• 1/2 cup ruby port
  
• 2 Tbsp crystallized ginger, chopped
  






Instructions



1. Grate the peel from the tangerine and squeeze the juice into a bowl; reserve.
   
   
2. Combine tangerine juice and peel, cranberries, pear, sugar, and port in a medium saucepan. Bring to boil. Reduce heat and gently boil 10 to 15 minutes, until sauce thickens and cranberries pop but still have some shape. Stir in ginger. Cool and refrigerate. (Can be made ahead. Cover and refrigerate for up to one week.)
   
   Serve with turkey, chicken, or pork.
   
   Makes about 3 cups.