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Cranberry Sauce with Ginger and Pear

No festive table is complete without cranberry sauce, and this cranberry sauce with ginger and pear is a fragrant, gently spiced twist on the classic. The sweetness of ripe pear softens the tart cranberries, while stem ginger adds warmth and a subtle kick, making it an especially good match for rich meats such as roasted duck and goose. It’s quick and easy to prepare, yet full of depth and character. Best of all, it can be made well ahead of time and keeps well in the fridge or freezer until needed.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: USA
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup fresh or frozen cranberries
  • 1 pear peeled (optional) and diced
  • 2 pieces stem ginger in syrup finely chopped
  • 2 Tbsp syrup from the stem ginger jar
  • 2 Tbsp brown sugar or to taste
  • ½ cinnamon stick
  • 1 star anise

Method
 

  1. Place all the ingredients into a medium saucepan.
  2. Bring to the boil over medium heat, stirring occasionally.
  3. Reduce the heat and simmer gently for 15–20 minutes, until the cranberries have burst and the sauce has thickened to your liking.
  4. Remove and discard the cinnamon stick and star anise.
  5. Allow the sauce to cool completely.
  6. Transfer to a jar or airtight container. Store in the fridge for several days, or freeze for longer storage.