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]
- 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
- 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.
- 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