Cranberry sauce with pear and ginger

Photo: Rainbow Plant Life

Nisha holds back a handful of berries and stirs them in at the end, so the sauce is jammy with whole bursts of tart. Diced pear makes it soft and sweet without much sugar.

From Nisha Vora at Rainbow Plant Life · @rainbowplantlife

Two textures in one pot: the cooked berries make the jam, the late ones stay whole and pop when you bite them.

You need

• 12 oz (340 g) fresh cranberries, divided
• 2 to 3 navel oranges
• 1 medium pear (about 8 oz / 227 g), peeled and finely diced
• 1 tbsp freshly grated ginger (2 tsp for milder)
• 1/8 tsp freshly grated nutmeg
• 1 cinnamon stick (or 1/2 tsp ground cinnamon)
• Scant 2/3 cup (135 g) cane sugar
• Kosher salt
• 2 tbsp water

How to make it

1. Set aside 1/3 cup (35 g) of the cranberries for the end. Zest an orange to get 2 teaspoons and set aside, then juice the oranges to get 3/4 cup (180 ml).
2. In a 3-quart saucepan, combine the rest of the cranberries, the orange juice (not the zest), pear, ginger, nutmeg, cinnamon, sugar, 2 pinches of kosher salt and the water.
3. Bring to a boil over medium-high, then lower to medium and stir now and then until the berries burst, 4 to 5 minutes. Press them against the side of the pot with a wooden spoon and cook 3 minutes more, until thickened.
4. Stir in the zest and the reserved berries and cook over medium-low 1 to 2 minutes, until jammy.
5. Take off the heat, fish out the cinnamon stick and cool about 20 minutes. If you like it looser, stir in a splash of water.

Written in our own words from Nisha Vora's recipe, with their quantities. The original: Cranberry sauce with pear and ginger, Rainbow Plant Life.

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