America's Test Kitchen

Cranberry Sauce with Pears and Fresh Ginger

Makes 2 1/4 cups

The cooking time in this recipe is intended for fresh berries. If you've got frozen cranberries, do not defrost them before use; just pick through them and add about
2 minutes to the simmering time.

Peel, core, and cut 2 medium-sized firm, ripe pears into 1/2-inch chunks; set aside. Follow recipe for Basic Cranberry Sauce (below), heating 1 tablespoon grated fresh ginger and 1/4 teaspoon ground cinnamon with sugar mixture and stirring pears into liquid along with cranberries.

Basic Cranberry Sauce

3/4 cup water

1 cup sugar

1/4 teaspoon salt

1 (12-ounce) bag cranberries, picked through

Bring water, sugar, and salt to a boil in medium non-reactive saucepan over high heat, stirring occasionally to dissolve sugar. Stir in cranberries; return to a boil. Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes. Transfer to non-reactive bowl, cool to room temperature, and serve. (Can be covered and refrigerated up to 7 days; let stand at room temperature 30 minutes before serving.)