Thursday, December 6, 2012

Cranberry & Pear Sauce with Riesling

This is designed to be tart; a palate cleanser for all that rich holiday fare.  But you can always add a bit more brown sugar.  Yes, brown; it adds both flavor and sweetness. 

1 Anjou pear
½ cup dry Riesling—get the cheap kind, do yourself a favour
1 cup packed brown sugar
Zest of 1 small lemon
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp allspice
1/4 cayenne pepper
2 pounds of Cranberries

Puree the pear in a food processor, then add to a large sauté pan and turn to medium heat.  Dump in Riesling, brown sugar, zest, and spices, then stir.  Heat until just starting to bubble.  Add the cranberries and continue cooking until the berries have just burst, stirring continuously to avoid scorching the sides or burning your house down.  Remove from heat, transfer to a pretty bowl and put on table.  Or, chill it and serve in crepes.  Both ways are super yum.

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