Who’s Thanksgiving table has the jellied canned cranberry sauce? Well, I have to admit that mine does, but only because my brother-in-law loves it. But, you can’t blame hime, he is from Philly:) Just kidding, so is my husband and I love him anyway.
But, I cannot in good conscience serve only the jellied guck with the lines in it from the can. So, here is my cranberry “sauce” that I make every year. It is a great combination of sweet and tart and pairs perfectly with juicy roasted turkey.
Cranberry Pear Pear Relish
Makes about 3 cups
2 Tablespoons butter
3 cups fresh cranberries
2 pears, peeled and diced
1 cup sugar
1 cup water
1/4 teaspoon allspice
1/2 of an orange, zested
1/4 cup orange juice, about 1 orange
Combine all ingredients in a large sauce pan and bring to a boil. Reduce heat to medium and cook for about 10-15 minutes until the cranberries soften and begin to pop.
Chill 2-3 hours before serving.
This can be made up to 4 days in advance.
*Warm up the leftovers and spoon over pancakes or waffles
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