Why is it that we only eat cranberry sauce once a year for Thanksgiving? It's such a vibrant, versatile, and beautiful sauce or condiment or topping!
Last week I concocted a large batch of Cranberry Sauce With Asian Pears & Orange Zest for my friend Jazmin's Thanksgiving dinner and have been eating leftovers on top of yogurt, mixed into overnight oats, and added to sandwiches.
My cranberry sauce uses half the sugar usually called on packages of cranberries and has a great freshness from an Asian pear and orange zest.
Cranberry Sauce With Asian Pears & Orange Zest
Ingredients
1 cup water
1/2 cup sugar
3 cups cranberries
1 small Asian pear, peeled, cut into tiny cubes
zest of 1/2 orange
Directions
1. In a medium sized sauce pan, bring water and sugar to a boil. Add cranberries, bring to a boil, lower the heat, and simmer for 10 minutes.
2. Turn the heat off and add Asian pear and orange zest.
That's all. You are done. Do not reheat the sauce.
I made 4 times the recipe and it was enough for 14 people with leftovers. In the picture above, I added the sauce to plain yogurt and home made granola.
1 comments:
Grateful for ssharing this
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