Notes: "When we took our California Thanksgiving to the French countryside last year, our French hosts were fascinated by this traditional American side dish," says Bonvechio. "Leftovers were a prized item." The sauce can be made up to 3 days ahead; cover and chill.
2 Bosc pears (about 1 lb. total)
1 orange (about 8 oz.)
3/4 cup sugar
1 star anise or 3/4 teaspoon anise seeds
1 cinnamon stick (3 in. long)
1/2 cup honey
3 cups fresh or frozen cranberries (12 oz.)
How to Make It
Rinse, peel, and core pears; cut into about 1/2-inch cubes. Grate enough peel (orange part only) from orange to make 1 1/2 teaspoons. Ream juice from orange; measure, and add enough water to make 1/2 cup.
In a 3- to 4-quart pan over high heat, stir orange juice mixture, grated peel, sugar, star anise, and cinnamon stick until sugar is dissolved, 1 to 2 minutes. Stir in honey and pears and bring to a boil; reduce heat to medium and stir occasionally until edges of pears are barely tender to bite, about 3 minutes.
Stir in cranberries. Cook, stirring occasionally, until cranberries begin to pop and pears are tender when pierced, 6 to 8 minutes. Let cool. Pour into a bowl. Serve cool or cold.
Great recipe! Great flavor! My brother, sister and I have all been making this at our respective homes across the country every year since it was published. We usually double or triple the recipe so there is enough for leftovers. I like to dice the pear a bit smaller than indicated.
Note: After reading another review I want to add that I am not really a fan a licorice, but I love this dish. The flavor shall blend together so well, nothing stands out to me.
I have made this cranberry sauce every year for Thanksgiving and Christmas, it has become my signature recipe. My entire family loves it and fights over the left-overs.
This cranberry sauce tastes like licorice due to the anise seed which I use.
I would suggest following the directions exactly, or even cooking longer than suggested otherwise you will end up with a very watery sauce.
best cranberry sauce ever!
Delicious! I made this for Thanksgiving. It was delicious with the Turkey and everyone raved about it.
I used anise seed rather than star anise. In the future I will put the spices in cheese cloth, or a "tea bag" of sorts so that the flavor is absorbed into the sauce without the crunch of the seeds. I also modified the recipe, using slightly less honey and substitututing Splenda for the sugar.
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