Bosc Pear-Cranberry-Orange Sauce

(Please first click on the green recipe title, then scroll down to the bottom of the recipe for "Printer-Friendly Version" link.)

   For a new twist on traditional Cranberry Sauce, it couldn't be much simpler than this. Once you make this fresh version, you probably won't buy canned or pre-made cranberry sauce ever again. I especially like the way the cranberries crackle & pop as they're cooking!

  I've made the Cranberry~Orange Relish recipe on the back of the bag of some brands of big-name fresh cranberries, but this recipe is much different because it skips the step of chopping the orange peel (yet still has that great orange flavor.) It offers plenty of variations. And it contains pears, which I adore. Oh, one more major difference: this recipe includes cooking the cranberries, which reduces their acidity and results in a smoother consistency -- better for spreading on those post-Thanksgiving turkey sandwiches. 

  I have plenty of other ideas for using Bosc Pear-Cranberry-Orange Sauce...see below*.

Makes 3 pints, or 6 half pints

• 1-12 ounce bag fresh or frozen whole cranberries (~3 cups)
• 3 fresh pears, cored and chopped, peeling optional (~3 cups)
• 1-1/2 cup white sugar
• 1 cup orange juice
• 1/2 teaspoon ground cinnamon

Optional, add one or more of the following:

1/4 cup raisins, 1/4 cup currants, 1 tablespoon orange or lemon zest, 1 tablespoon candied (chopped) orange peel, 1 tablespoon chopped crystallized ginger root, 1/4 teaspoon nutmeg, 1/4 teaspoon ground ginger, 1/8 teaspoon ground allspice, pinch of ground cloves

~~~~~~~~~

1.) Rinse cranberries and pick through them, discarding any that look old/shriveled.

2.) Combine all main ingredients in a large, heavy-bottomed, non-reactive pan. In other words, don't use an aluminum, copper, or cast iron pan when cooking with high acid foods. If you are using any of the optional ingredients, add them after you have finished mashing (step 4).

3.) Bring to a boil, stirring to dissolve the sugar.

4.) Reduce heat and simmer, stirring occasionally, for about 10 minutes. Once the cranberries start to pop, you can mash them a bit with a potato masher or the back of a large spoon, but it isn't necessary. If you want a chunkier sauce, stir but don't mash the mixture.

Because of the high levels of natural pectin in the cranberries, the sauce thickens quickly once the cranberries skins have started to (audibly) burst. The sauce should be finished cooking within 5 minutes after the cranberries have popped, so be prepared to remove your pan from the heat.

The cranberry sauce will keep for 3 months in a tightly covered container in the refrigerator, or 6 months in the freezer.

To process: if you want to keep it for even longer, you can process the sauce by first ladling it into clean jars, leaving 1/4" headspace . Next carefully run a table knife around the edges to remove any air bubbles (or use a chopstick to pop the air bubbles instead.) Wipe rims spotlessly clean. Place a sealing lid on the jar, and then screw on a band finger-tight.

Process in a Boiling Water Bath for 10 minutes for half-pints, 15 minutes for pints. Remove the jars from the kettle and let them sit in a draft-free place overnight.

Store in a cook dark place for up to one year. Refrigerate and use within a month of opening. 

If by any chance, a jar fails to seal, store in the refrigerator and use within 3 months.

*Ideas on how to use Bosc Pear-Cranberry-Orange Sauce in other recipes:

• Whir in a blender with your favorite vinaigrette recipe to make a sassy salad dressing.
• Incorporate a bit into a smoothie for extra Vitamin C.
• Put a dollop on your non-fat yogurt.
• Spoon over vanilla ice cream.
• Add a dab to dress up a slice of plain cheesecake.

Step-by-step photos for Bosc Pear-Cranberry-Orange Sauce