Cranberry Sauce
Pear-Honey Cranberry Sauce
This recipe balances three layers of sweetness – honey, sugar, and pear- with the tartness of cranberries and lemon.
Ingredients
- 1/2 cup water
- 1/2 cup sugar
- 2 pears pared, cored, cut into medium-dice
- 12 oz fresh or thawed frozen cranberries
- 1 cup honey
- 1 tsp fresh lemon juice
- 1 tsp lemon zest
Instructions
- Heat the water and sugar to boiling in medium saucepan over medium-high heat, stirring constantly to dissolve sugar. Stir in pears, reduce heat to medium, and cook gently, stirring frequently, 3 minutes.Add cranberries and honey to pears and stir well,, Cook over medium heat until cranberries pop and syrup thickens slightly, about 5 minutes. Let cool slightly, then stir in lemon juice and zest. Let cool to room temperature; refrigerate covered until cold. (Can be stored in refrigerator up to 1 week.)Transfer to serving dish and serve cold.
Grand Marnier Cranberry Sauce
At tennis, Eleanor and I were talking about Thanksgiving dinner recipes. I mentioned that I wanted to try a new recipe for cranberry sauce so she sent me this wonderful recipe from Epicurious. Easy to make and delicious!
Ingredients
- 12 oz package fresh cranberries
- 1 1/4 cups sugar
- 2 tbsp frozen orange juice concentrate thawed
- 2 tbsp Grand Marnier or other orange-flavored liqueur
Instructions
- Preheat oven to 325 degrees F. Place cranberries in 8x8x2-inch glass baking dish. Sprinkle sugar, then orange juice concentrate over. Cover tightly with foil and bake until juices form and cranberries are very soft, about 1 hour.Uncover; mix in liqueur. Cover and refrigerate until very cold, about 4 hours. Can be prepared 3 days ahead. Keep chilled