Rudolph’s red nose serves as inspiration for cheer and happiness for this must-make holiday side dish.
Christmas is the perfect time to serve food that’s ripe red and tasty.
However, Rudolph’s ginger-spiced Cranberry Pear Sauce will not only deliver big on the holly jolly color red but also in savory flavors.
When it comes to the holidays, cranberries are a tradition in our home and any larger gathering from November through the end of December must have a side of them!
Rather than serving that canned not-really cranberry goo in a can, I make Rudolph’s ginger-spiced Cranberry Pear sauce for holiday meals.
After all, your trial run on the holidays has passed (Thanksgiving) and now it’s time to actually crank out the good eats, no more canned cranberry sauce are you with me?
Also, did I mention that it does not include any refined sugar?
But Rudolph’s ginger-spiced cranberry pear sauce derives its sweetness naturally from really ripe pears!
Not The Usual Mixture
Consider pears and cranberries.
What thoughts come to mind?
Or perhaps a mixture of both?
In the end, you will have stumbled upon the recipe you never knew you were missing but realized that canned cranberry crap is no longer acceptable.
As per usual, you can use Maple syrup or agave (my fave)
Or, you can try cinnamon instead of cardamon.
Finally, don’t push off ‘ANISE’ as an option, because, ‘WOW!’ is all I can say.
When you place a pear out to ripen, don’t worry about it.
Because softer, or more ripened is better.
Anjou or Barlett?
Red Bartlett pears are always sumptuous and make great food decoration on holiday tables.
No pear is really off limits, I just tend to choose a Bartlett pear because they ripen the nices overall and sure are sweet!
On the rare occasion that we are either gifted or purchase Starkrimson pears, we use these because they blow a Bartlett pear away in flavor!
Comice can be used as well and they are sweet and fleshy, however, I prefer this particular pear, sliced up with our favorite imported cheeses, crackers, and glasses of wine.
Time for a charcuterie tray, lol!
Pureed or Mashed Rudolph’s ginger-spiced Cranberry Pear Sauce
When you cook cranberries, at a certain point they will literally burst.
It’s kind of fun to watch if I am being honest.
Once it’s cooked, you will have a choice, to puree or not to puree.
Mash, crush, and taste.
Do you want more of a chunky consistency?
Perhaps you want it smoother?
As I said, this recipe is amazingly easy.
Make Homemade EggNog. Do you want Eggless EggNog or Classic EggNog?
Need To Know –
You can lessen the water.
Make this thicker or thinner.
Drizzle this over pork chops.
Use some in drinks to muddle.
Add it to champagne.
Cranberry-Pear Sauce with Rosemary and Ginger
- In a medium saucepan, add water as listed above.
- Next, place your cranberries in the water.
- Then follow with pear chunks.
- Place in rosemary and mix again.
- Then add in the maple syrup/agave. (you can even split the difference and do a 1 Tbsp of one and 2 of the other)
- At this point, make sure to mix and cook over medium heat.
- Watch, stir and when the mixture comes to a very light boil, WATCH the cranberries BURST open.
- This will happen about 5 minutes into the process.
- Once the cranberries burst, do reduce heat to medium-low.
- Now allow this to simmer for another 5-10 minutes.
- As this continues to cook, begin to mash the cranberries and pears with a wooden spoon. ( I also use a potato masher)
- Season with a pinch of sea salt and stir to combine.
- Once combined with the sea salt, do remove it from heat.
- It's imperative that you allow the sauce to cool for 15-20 minutes before checking the consistency.
- Just let it sit, don't stir it once removed from heat for that time period.
- Add a little water if the sauce is too thick up to 1/4 cup.
- Taste it using a separate spoon and don't double-dip your spoon.
- Now is when you can counter the taste with a bit more maple syrup or agave to sweeten.
- If it is JUST RIGHT, then you are golden.
- WANT IT MORE SMOOTH THAN CHUNKY?
- (totally optional) For a smoother sauce, blend one-half of the cranberry mixture in a food processor or blender until smooth.
- Stir puree back into the remaining sauce before serving.
- Either way, Serve immediately or chill before serving.
- Enjoy! ~ Dana XO
- Do store in the refrigerator in an airtight container.
~ dana xo