Recipe by KK
This sauce is so very different than traditional sauces and is one of my favorites. It was published in a local newspaper along with Grand Marnier Cranberry Sauce with Oranges as suggestions for 'new' sauce ideas, and I've been making them both ever since. Because grocery store pears are rarely ripe when purchased, it is best to buy them a few days ahead so they can sit on the counter and ripen up. Unripe pears just don't work in this recipe. I hope you enjoy it as much as we do. The cardamom gives a traditional Thanksgiving meal a touch of the exotic!
- 1 cup cranberry juice concentrate, thawed
- 1⁄2 cup sugar
- 3 cups bartlett pears, peeled and chopped into 1/3 inch pieces
- 1 (12 ounce) bag cranberries
- 1 1⁄2 teaspoons ground cardamom
- 1⁄2 teaspoon five-spice powder
Directions See How It's Made
- Combine cranberry juice concentrate and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil.
- Mix in remaining ingredients. Simmer until pears are tender and cranberries burst, stirring occasionally, about 8 minutes. Remove from heat.
- Cool completely and chill thoroughly.
- Can be prepared 3-4 days ahead. Cover and keep refrigerated.
- Note: Be sure and use ripe pears, so buy them ahead of time.