Best Ginger Pear Cranberry Sauce Recipes

Ginger Pear Cranberry Sauce image

Provided by Chef John

Time 2h20m

Yield 8

Number Of Ingredients 11

1 (12 ounce) package fresh cranberries
1 large Bosc pear, peeled and diced
1 cup fresh orange juice
1 cup white sugar
¼ cup water
2 ounces candied ginger, minced
1 orange, zested
1 whole star anise pod
1 cinnamon stick
½ teaspoon garam masala
¼ teaspoon salt

Steps:

Combine cranberries, diced pear, orange juice, sugar, water, candied ginger, orange zest, star anise, cinnamon stick, garam masala, and salt in a large saucepan over medium-high heat. Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until cranberries have softened, 10 to 12 minutes. Remove from heat and allow to cool completely.
Remove cinnamon stick and star anise. Chill until ready to serve.

Nutrition Facts : Calories 171.5 calories, Carbohydrate 44.1 g, Fat 0.2 g, Fiber 3.1 g, Protein 0.6 g, Sodium 79 mg, Sugar 34.4 g

Ginger Pear Cranberry Sauce Recipe - (4.5/5) image

Provided by erinstargirl

Number Of Ingredients 9

1/2 cup organic maple syrup
1/2 cup balsamic vinegar
1 1/2 ounces fresh organic ginger, grated
1/4 tsp Himalayan sea salt
3 organic firm pears, sprialized or sliced thin
zest of 1 organic lemon
juice of 2 organic lemons
zest and juice of 1 organic orange
20 ounces fresh organic cranberries, picked over

Steps:

In a non-reactive large saucepan, combine maple syrup, vinegar, ginger, and sea salt. Bring to a gentle boil over medium heat. Add the pears, cover and cook until crisp tender, about 5 minutes. Add the citrus zests, juices, and cranberries to the pot. Simmer over medium heat, stirring often, until cranberries begin to pop - about 10-15 minutes. Return pear mixture to cranberries and cook for 5 minutes more. At this point you can use an immersion blender to break up the cranberries some or leave them "whole" style. For canning: Pour, while hot, into prepared hot jars, leaving ¼-inch head space. Adjust caps. Process 10 minutes in boiling water bath. Let cool overnight before checking seals. For refrigeration: Transfer to Mason jars and let them come to room temperature before covering and refrigerating.

GINGER-PEAR CRANBERRY SAUCE image

Number Of Ingredients 7

1 firm, ripe pear such as Comice
Juice from ½ lemon
3 cups fresh cranberries
1 cup sugar
2/3 cup water
¼ cup finely chopped crystalized ginger
¼ tsp. cinnamon

Steps:

Peel and core the pear, then chop into small pieces. Place in a saucepan with lemon juice and stir well to keep pear from turning dark. Sort cranberries, discarding any soft ones. Add cranberries to the pear along with sugar, water, ginger and cinnamon. Bring to a boil, reduce heat to a simmer and cover partially. Simmer gently, stirring occasionally, until the sauce has thickened, the pear is tender and the cranberries have burst, 10 -15 minutes. Transfer to a bowl and let cool.