Cranberry Sauce with Pears and Cardamom
This and the recipes that follow were the most successful this thanksgiving. Everyone knows the sides are the best!
25 minutes – makes about 4 cups
1 cup frozen cranberry juice concentrate, thawed
1/2 cup sugar
3 cups chopped peeled firm but ripe Bartlett pears (1/3-inch pieces)
1 12-ounce package fresh cranberries
2 teaspoons ground cardamom
1. Combine cranberry juice concentrate and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil.
2. Mix in remaining ingredients. Simmer until pears are tender and cranberries burst, stirring occasionally, about 8 minutes.
3. Remove from heat. Cool completely. Chill thoroughly.
(Can be prepared 3 days ahead. Cover and keep refrigerated.)
a modified bon appétit recipe
25 minutes – makes about 4 cups
1 cup frozen cranberry juice concentrate, thawed
1/2 cup sugar
3 cups chopped peeled firm but ripe Bartlett pears (1/3-inch pieces)
1 12-ounce package fresh cranberries
2 teaspoons ground cardamom
1. Combine cranberry juice concentrate and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil.
2. Mix in remaining ingredients. Simmer until pears are tender and cranberries burst, stirring occasionally, about 8 minutes.
3. Remove from heat. Cool completely. Chill thoroughly.
(Can be prepared 3 days ahead. Cover and keep refrigerated.)
a modified bon appétit recipe
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