Cranberry, Apple, Pear Sauce

Cranberry, Apple, Pear Sauce

The great cranberry debate; canned or homemade? Well I grew up with my grandmothers, aunts and my mother opening a can of cranberry sauce. It always came out of the can with the ridges intact and went to the table exactly that way. Now I will admit as a kid, it was one of the few things I liked at Thanksgiving; the sweet yet tangy flavor and the smooth consistency was a delight to the senses! When I started cooking myself one of the first holiday meals I tackles was Thanksgiving and the cranberry sauce was my highest priority to investigate and make my own. Over the years I have developed this easy cranberry sauce that is a continual crowd pleaser and has made its way into a specialty dessert of mine; Lemon cranberry Cake. This work is licensed under the Creative Commons Attribution 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by/3.0/

Pantoh_TogetherPantoh_Together
Prep15 min
Cook45 min
Total1 hr
Servings12
Difficultyeasy

Ingredients

  • 2 packagesFresh cranberries
  • 2 pcsApples
  • 2 pcsPears
  • 1 pcsLemon
  • 1 cupSugar
  • 0.5 cupOrange Juice

Instructions

  1. 1

    Rinse and pick over the cranberries to make sure you don’t have any bad ones.

  2. 2

    Peel, core and chop the apples and pears.

  3. 3

    Finely grate the lemon peel and then juice the lemon.

  4. 4

    Place all the ingredients in a large enamel pot and cook over low/medium heat for about 45 minutes stirring every few minutes. The berries will pop and the sauce will thicken slightly.

  5. 5

    Remove from the heat and chill. The sauce will be very thick when chilled.