Anise Pear-Cranberry Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
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.) |
Directions:
1. 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.
2. 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.
3. 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.
4. Nutritional analysis per 1/4 cup.
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