Pear and Cranberry Sauce Recipe
Ingredients
| Navel orange | 1 | |
| Cranberries | 1 Bag (1kg) | |
| 2 ripe Bartlett pears, chopped | ||
| Orange juice | 1 Cup (16 tbs) | |
| 1 cup packed light brown sugar | ||
| Currants | 1/2 Cup (16 tbs) | |
| Brandy | 1/4 Cup (16 tbs) | |
| Walnuts | 2 Tablespoon, chopped | |
| Crystallized ginger | 1 1/2 Teaspoon, minced | |
| Ground cinnamon | 1 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| Ground cloves | 1/8 Teaspoon | |
Directions
Grate the rind from the orange into a medium saucepan.
Peel the orange and separate it into sections; transfer the sections to the saucepan and discard the peel.
Add the cranberries, pears, orange juice, brown sugar, currants, brandy (if using), walnuts, crystallized ginger, cinnamon, nutmeg, and cloves.
Bring to a simmer over low heat.
Cover and cook, stirring occasionally, for 35 to 40 minutes, or until thickened.
Peel the orange and separate it into sections; transfer the sections to the saucepan and discard the peel.
Add the cranberries, pears, orange juice, brown sugar, currants, brandy (if using), walnuts, crystallized ginger, cinnamon, nutmeg, and cloves.
Bring to a simmer over low heat.
Cover and cook, stirring occasionally, for 35 to 40 minutes, or until thickened.
Chef
