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Cranberry Sauce

Red Wine Cranberry Pear Sauce

This tasty Red Wine Cranberry Pear Sauce is easy to make and is a superb condiment to any poultry dish. A delicious and spirited twist to the Classic Cranberry Sauce.
Course Condiment
Cuisine Canadian
Keyword cranberry sauce, red wine cranberry pear sauce
My Island Bistro Kitchen My Island Bistro Kitchen

Ingredients

  • ¾ cup granulated sugar
  • ¼ cup brown sugar, lightly packed
  • 2/3 cup water
  • 1/3 cup red wine
  • 2 cups cranberries, fresh or frozen
  • 1 Bosc pear, peeled and cut into small pieces
  • 2 tbsp citrus marmalade
  • 2 tbsp maple syrup
  • Pinch cardamom
  • ” chunk cinnamon stick
  • 1 star anise

Instructions

  1. In medium-sized heavy-bottomed saucepan, bring sugars and water to boil over medium-high heat. Reduce heat to medium and boil, uncovered, for 5 minutes, stirring occasionally.
  2. Add red wine, cranberries, chopped pear, marmalade, and maple syrup. Increase heat to medium-high to return mixture to boil then reduce heat to medium-low. Stir mixture frequently throughout the cooking process, for about 8 minutes. Then, add the cardamom, cinnamon stick, and star anise. Continue to cook mixture, uncovered, stirring frequently while cooking it for another 7-10 minutes, or until sauce thickens (it will thicken somewhat more as it is stirred during the cooling process).
  3. Remove saucepan from heat and discard the chunk of cinnamon stick and the star anise. Stir sauce several times as it cools as this will help it to thicken.
  4. Store sauce, tightly covered, in refrigerator for up to 5 days or freeze for longer storage. Serve sauce cold or at room temperature alongside roasted poultry.

Recipe Notes

Yield: Apx. 2 cups

 

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