A New Twist

40 years. I recently heard Ina Garten say that she's been making her Thanksgiving cranberry sauce the same way for 40 years. I've been making her recipe for the past six years, and you can read my adaptation on it here. It's really good, so I see why she sticks to making it the same way every year. Why mess with tradition?

Except, I like to mess with tradition, just a little. This year I thought I'd experiment with a new flavor. I'll probably stick with Ina's recipe for Thanksgiving Day to appease some of the older folks in the family. And, I'll enjoy it - like I said, it's good! But, I had a chance to do a mini Thanksgiving dinner ahead of time and I decided to make a Pear Ginger Cranberry Sauce. I was not disappointed with this change.

I happen to love fresh ginger. When Roy and I go to sushi we ask for a couple extra little bowls of the pickled ginger. And I add it to kale and apple juice to give it a spicy kick. It's supposed to be super anti-inflammatory, so sometimes, when I'm feeling achy, I grate up a teaspoon or two, swallow it all at once and down it with a big glass of water. Now, I'm not saying everyone one needs to do that (unless you are a huge ginger fan like me). But, if you like a subtle kick to your cranberry sauce, then try this recipe this year. Adapted from America's Test Kitchen.

Pear Ginger Cranberry Sauce

12 ounces fresh cranberries
1 cup granulated sugar, plus more if needed
1/2 teaspoon ground cinnamon
2 pears, peeled, cored and cut into half-inch pieces
1 tablespoon grated fresh ginger
1 large orange

Place the cranberries, 1 cup sugar, cinnamon, pears, and ginger in medium saucepan. Zest the orange and place zest in saucepan. Squeeze juice of the orange into a liquid measuring cup. Add water to the orange juice until it measures 3/4 cup of total liquid. Pour the orange juice/water mixture into the saucepan. Stir to combine. Bring to a boil over high heat, then lower to medium and continue to cook for 10 minutes until cranberries have brown down, stirring occasionally. Halfway through cooking, carefully taste the mixture. If you would like it sweeter add another tablespoon or two or three of sugar. (The sweetness will depend on how ripe and sweet your pears were, hence why you may need to add more). Cool in pan, then transfer to a glass container to store in refrigerator. (It will thicken as it cools).

Makes approximately 3 cups.

Can be made up to one week ahead. Store in air-tight container in refrigerator. 

P.S. Happy Thanksgiving to all of you! I'm so grateful for all my friends and readers and hope you have a wonderful holiday.