Add-Free BrowsingHelp keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.
For years, as a child at the 1970s American Thanksgiving table, I too believed that cranberry sauce was always cylindrically shaped, with neatly organized parallel rings encompassing it. That little wobbly dish seemed a required fixture on the holiday table, that someone might very well miss if absent. Though it felt far from “food” and as a result, usually went untouched. Drawing on ideas of recipes like a sour cherry sauce, or a deeply flavored Indian chutney, I came up with my own condiment that I would actually want to add to my holiday meal to enhance its flavor, not mask it. I eliminated a lot of the sugar found in most cranberry sauce recipes (up to a cup of white sugar was common). It’s on the tart end of the spectrum, but balanced, with lovely spice notes that will be beautiful with the richness of holiday dishes. I think it would also be outstandingly dolloped on top of a bowl of vegan yogurt for breakfast, and pretty great pureed and used as a base for a holiday prosecco cocktail.
Spiced Cranberry, Ginger, and Pear Sauce [Vegan]
Serves
4
Ingredients You Need for Spiced Cranberry, Ginger, and Pear Sauce [Vegan]
- 12 ounces (3 cups) fresh cranberries
- 2 bosc pears, very ripe, peeled, and finely diced
- 1 ½ tablespoons fresh ginger, grated
- ¾ cup water
- 3 tablespoons light brown sugar
- 1 3-inch cinnamon stick
- ¼ teaspoon ground cardamom
- ¼ cup agave
How to Prepare Spiced Cranberry, Ginger, and Pear Sauce [Vegan]
- Combine cranberries, pear, ginger, water, brown sugar, cinnamon stick, and cardamom in a heavy-bottomed saucepan.
- Bring to a boil and then reduce to a simmer, stirring occasionally. After about 5 minutes, add the honey.
- Cook for about 5 minutes more until the berries have collapsed and the pear had started to break down and dissolve.
- Serve at room temperature or slightly warmed.
Notes
- It will keep for up to a week in the refrigerator and will also freeze well. - This recipe is on the tart end of the spectrum (but its a lot lower in sugar than normal) but balanced, with lovely spice notes that will be beautiful with the richness of holiday dishes
Is there an issue with this recipe?
About The Author
Catie Baumer Schwalb
See My RecipesCatie Baumer Schwalb is a chef, food writer, and photographer. Pitchfork Diaries is Catie’s scrapbook of culinary exploration, culinary archaeology, and food musings. It focuses on old-but-new-again techniques and cooking tutorials for a huge variety of homespun and hip food endeavors.
Wow – looks fabulous.