The Perfect Thankgiving Cranberry Sauce

We'll we're on the topic of side dishes (see my previous post about gravy for more on that topic) there is one recipe I HAVE to share. This is something that I've had laying around in my recipe book forever. I honestly can't remember where the original recipe came from but year after year I've made it and the second the cranberry's and cinnamon hit the pan the whole house instantly smells like Thanksgiving!

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Cranberry-Pear Sauce  4 cups fresh (or frozen and thawed) cranberries 1 large onion, chopped 3 small pears, chopped 1/2 cup packed brown sugar 1 cup apple cider 2 1/2 teaspoons ground cinnamon 1/8 teaspoon cloves 1/4 ground allspice 1 1/2 teaspoon ground ginger

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The best thing about this recipe is once all your ingredients are chopped and ready to go, all you need to do is throw it in one big pan. No separate roasting, cooking or frying. Everything just needs to be put into a large saucepan and heat to boiling over high heat, stirring frequently. It's simple and easy and best of all -- deliciously fresh!

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Once the mixture starts to boil, reduce the heat to medium and cook for 25-30 minutes stirring constantly until it's thickened.

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Cool it at room temperuature and refridegerate for at least 3 hours. This mixture will stay fresh for up to two weeks but it's best served the 2 days after cooking since the spices will have a chance to really soak into the fruits. This is a wonderfully tart yet sweet cranberry sauce that trumps anything from a can you've ever had. It will surprise and put a smile on all your guests faces this year!

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