We’re getting a little saucy this holiday season.A� This week, Agatha’s sharing the perfect sidekick for gobbling up the bountiful birds that are sure to be gracing Ontario tables this Christmas.
“I can’t seem to get away from this recipe.A� Whether I’m making pork, duck, chicken or a simple cheese plate–people are always asking me to pass the cranberries! For Christmas Eve 2009, I thought I’d try something different. I opted for a wine jelly, but officially learned my lesson when the whole table decided to boycott dessert in protest!”
Cranberry Pear Sauce
This sticky sauce makes a great gift if you can it in pretty jars.
- 1 lb frozen Ontario Cranberries–I bring some home from Johnston’s Cranberry Marsh each summer.
- 2 peeled & cored Ontario bosc pears
- 3 tbsp Ontario maple syrup
- 1 thumb of peeled Ontario ginger
- 1 cinnamon stick
- 2 star anise
- Place the still frozen cranberries and spices in a pot. Bring to a boil.
- Immediately turn down heat and let gently simmer for up to 2 hours–until thickened.
- Turn off heat, add maple syrup (to taste…some like it sweeter) and sliced pears. The residual heat will cook the pears ever so slightly keeping them whole for service.
*If you have fresh cranberries, add a little juice/water/booze to loosen up the berries during the initial boil.
Preparation time: 10 minute(s)
Cooking time: 2 hour(s)
Number of servings (yield): 12
About Taste Tested
From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. WithA�?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing outA�their favourites of the season. A�Come discover what�s on our table � literally!