Try this Cranberry-Pear-Ginger Sauce recipe, or contribute your own.

Still searching for what to cook ?

Find the most delicious recipes here

INGREDIENTS

2 lb Fresh cranberries
3 Comice or Anjou pears; cored
1/2 c Grand Marnier or other
1/4 c Finely chopped crystallized
1/4 ts Ground nutmeg
1 c Freshly squeezed orange
2 Pippin or Granny Smith
2 tb Orange Peel ; Grated
2 c Golden raisins
2 c Sugar

Servings

INSTRUCTIONS

Makes about 1-1/2 quarts Tori Ritchie found this recipe in a dusty old community cookbook from Saint Louis. She says people love it so much, they literally spoon it out of the bowl to eat, turkey be damned. Tori is the author of Cabin Cooking (Time Life, 1998). 1. Place all ingredients, except liqueur, in a heavy 4-quart saucepan and bring to a boil over medium-high heat, stirring once or twice to incorporate sugar. Reduce heat to a simmer and cook, uncovered, stirring occasionally, until thickened and cranberries are soft, about 45 minutes. 2. Remove from heat, stir in orange liqueur, and let cool. Cover and chill until ready to use. (Serves 12 generously, with leftovers for sandwiches. Or for eating by the spoonful.) VEGAN PER 1/2-CUP: 197 CAL (<1% from fat), 1g PROT. 5g FAT. 44g CARB. 2mg SOD, 0mg CHOL, 4.5g FIBER By "Karen C. Greenlee" on Mar 13, 1999. Recipe by: Veggie Life Magazine, November 1998, page 45

NOTES

Alert editor

Cranberry-Pear-Ginger Sauce

2 lb Fresh cranberries 
3  Comice or Anjou pears; cored 
1/2 c Grand Marnier or other 
1/4 c Finely chopped crystallized 
1/4 ts Ground nutmeg 
1 c Freshly squeezed orange 
2  Pippin or Granny Smith 
2 tb Orange Peel Grated
2 c Golden raisins 
2 c Sugar

Makes about 1-1/2 quarts    Tori Ritchie found this recipe in a dusty old community cookbook from  Saint Louis. She says people love it so much, they literally spoon it  out of the bowl to eat, turkey be damned. Tori is the author of Cabin  Cooking (Time Life, 1998).    1. Place all ingredients, except liqueur, in a heavy 4-quart saucepan  and bring to a boil over medium-high heat, stirring once or twice to  incorporate sugar. Reduce heat to a simmer and cook, uncovered,  stirring occasionally, until thickened and cranberries are soft,  about 45 minutes.    2. Remove from heat, stir in orange liqueur, and let cool. Cover and  chill until ready to use. (Serves 12 generously, with leftovers for  sandwiches. Or for eating by the spoonful.)    VEGAN    PER 1/2-CUP: 197 CAL (<1% from fat), 1g PROT. 5g FAT. 44g CARB. 2mg  SOD, 0mg CHOL, 4.5g FIBER    By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999.    Recipe by: Veggie Life Magazine, November 1998, page 45

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (2658g)
Recipe Makes: 1 servings

Calories: 6063
Calories from Fat: 29 (0%)

Amt Per Serving		% DV

	Total Fat 3.2g	4 %
	Saturated Fat 0.7g	4 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 1g
Cholesterol 0mg		0 %
Sodium 55.9mg		2 %
Potassium 3481.9mg		92 %
Total Carbohydrate 1570.1g		462 %
	Dietary Fiber 55.2g	221 %
	Sugars, other 1514.9g
Protein 15.3g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 6063

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe