Can-shaped cranberry sauce may be nostalgic, but homemade cranberry sauce is almost as easy as using a can opener and you can add extra flavor by making this pear-cranberry sauce.
A Thanksgiving or Friendsgiving meal is not complete without certain items, one of which being cranberry sauce. Like most people I grew up with the can-shaped cranberry sauce and although I didn’t enjoy it as a kid I do now have a special place in my heart for that can-shaped gelled delicacy. However, it’s so darn easy to make and of course the best part is adding extra flavors to it. I’ve made regular, pomegranate, and now pear!
Originally I had planned on using apple but switched to pear at the last minute because it would soften quicker than apple, and I was already using apple in the stuffing and the dessert so I craved a little diversity. Of course I then found out that one of my friends cannot stand pears, but oddly enough he was obsessed with this cranberry sauce.
And out of no where Taylor Swift’s song “Shake It Off” popped into my head. “And the haters gonna hate hate hate” make it stop, too catchy! But while I am talking about it my friends and I started making up our own lyrics after hearing it one too many times during Maggie’s birthday weekend and we are convinced that the line about the fakers would be better if it were “and the bakers gonna bake bake bake”. Weird Al parody anyone?
Welcome to Cranberry Week!
This week we are celebrating all things cranberry! We have delicious recipes from across the country to celebrate all things cranberry!
#CranberryWeek is an annual blogging event that is hosted by Ashley from Cheese Curd In Paradise
- Slow Cooker Cranberry Apple Crisp from Cheese Curd In Paradise
- Cranberry Pecan Quick Bread from Hezzi-D’s Books and Cooks
- Roasted Cranberry Potatoesfrom Magical Ingredients
- Cranberry White Wine Spritzer from Our Good Life
- Oatmeal Cranberry Bars from The Fresh Cooky
- Orange Cranberry Bread from Devour Dinner
- Cranberry Pecan Cake Balls from The Freshman Cook
- Cranberry Moscow Mule from Art of Natural Living
- Orange Cranberry Muffins from Life Love and Good Food
- Cranberry Almond Granola from Family Around the Table
- Easy Classic Cranberry Sauce from Kate’s Recipe Box
One year ago: Gluten-Free Chipotle Cornbread Muffins
Two years ago: Streusel-Topped Milky Way Apple Butter Bread
- 1 (12 oz.) bag fresh (or frozen) cranberries
- 1 pear, peeled, cored, and diced
- 3/4 cups cranberry juice (or preferred fruit juice)
- 1/2 cup honey
- 1/2 Tbsp lime juice, about 1/4 lime (optional)
- Wash the cranberries under cool water, then dump into a large saucepan. Pour in the rest of the ingredients and stir.
- Turn the heat on high until it reaches a boil. The cranberries will begin to pop. Once at a boil, reduce heat and simmer uncovered for about 10 minutes, stirring frequently, or until thickened.
- Remove from heat and allow to cool completely before serving. Or if making in advance, cover and refrigerate until ready to serve.
Source: Adapted from my Cranberry Sauce.