Roasted Cranberry Sauce with Pears
Roasted Cranberry Sauce with Pears is a bright, deeply flavored twist on a classic holiday side. Roasting the fruit concentrates its sweetness and gives the sauce a richer, more rounded taste than a stovetop version, while still keeping the fresh tartness cranberries are known for.
Ingredients
- 340 grams fresh cranberries
- 2 medium pears peeled, cored, and diced
- 100 grams light brown sugar
- 120 milliliters orange juice
- 30 milliliters water
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground ginger
- 0.25 teaspoon fine salt
Instructions
- Preheat the oven to 200°C and set out a medium baking dish large enough to hold the fruit in a fairly even layer.
- Add the cranberries, diced pears, brown sugar, orange juice, water, lemon juice, cinnamon, ginger, and salt to the baking dish. Stir well so the sugar and spices are evenly distributed.
- Cover the dish loosely with foil and roast for 20 minutes, until the cranberries begin to burst and the pears start to soften.
- Remove the foil, stir the mixture carefully, and return the dish to the oven uncovered for 15 minutes more. Roast until most of the cranberries have split and the juices look slightly thickened.
- Take the dish out of the oven and stir again, gently pressing some of the pears and cranberries with the back of a spoon to create a chunky sauce texture.
- Let the sauce rest for 10 minutes before serving so it thickens slightly as it cools. Serve warm, or transfer to a container and chill if you prefer a colder sauce.
Notes
Nutrition is an approximate estimate per serving based on 8 servings and will vary with the size of the pears and the exact sweetness of the fruit.
Refrigerate the cooled sauce in an airtight container for up to 4 days.