Oh it is that time of year when cranberries make it into the stores. I don’t know why we have to wait until November to get these tart little goodies, but we do. It is also November when we get to have – wait for it – cranberry sauce! Oh my goodness, my all-time favorite side dish. I have said it before and I will say it again, I love the Thanksgiving episode of the Simpsons where Bart is in charge of the cranberry sauce and it just wiggles out of the can. Yum, all that sugary goodness. Well, I have remade the old canned classic again. Here is this years cranberry sauce – Cranberry Pear Sauce.
Well, I have to say that you know when you have made a recipe winner is when you nephew asks you on camera (by text since he’s in TX) if you will make that “cranberry squish stuff”? I mean is that the cutest thing in the whole world or what? And that is one year later that he is asking – and I did ask if he was prompted to ask that, and my mom said no, he came up with it himself. Cranberry Squish Stuff it is little man. But of course I needed to mix it up a little from last years cranberry blueberry sauce. This year I added pears. Oh man it was so good that I kind of ate it before I could take final pictures, so I had to make it again. In my defense I made it and it set on Saturday night and, you know, it was dinner time and I opened the fridge and there it was. Calling my name. Telling me to taste it. So I did. Then kept on tasting cause it was so good.
Start by dumping the cranberries into a pot then washing, peeling, and chopping the pears and dropping into the pot also. Add about 1/4-1/3 cup of water to the pot then turn burner to medium-high heat and put a lid on. You want to break down the cranberries and soften up the pears to be able to blend everything together. Let cook with lid off turning heat down to medium about 10ish minutes. Turn heat to low-simmer then get out the hand blender and blend away until pears and cranberries are smooth. You can also do this part in the food processor, just blend until smooth (carefully cause it will be hot) then pour back into the pan. Turn heat back up to medium and add lemon juice and spices, and mix then add the pectin and mix really well. Turn heat up a little to start boiling and be sure to have the sugar ready – cranberry spit burns bad, so you will be busy stirring and not wanting red drops all over you or your stove. Stir until it boils then add sugar and keep stirring another 1-2 minutes. Take off burn and pour into a plastic container or glass bowl – your choice. Let cool a little on the counter then put in fridge until it sets. If in a plastic container squeeze the sides until it loosens then let wiggle out onto a plate; if in a glass container you a butter knife to loosen around the sides. Enjoy!
1 Bag Ocean Spray Cranberries
2 Pears, washed, peeled, and chopped small
1 Tbsp Lemon Juice
2 Tsp Cinnamon
1/2 Tsp Nutmeg
1/3 C Splenda
3 Tbsp Pectin
1. In pot pour cranberries. Wash, peel, and chop pears small and dump in pot.
2. Add 1/4-1/3 cup water to pot. Turn on medium-high and put a lid on.
3. Bring to a boil and take off lid, turn down a little and let cook until pears are mushy and cranberries have burst.
4. Turn burner to lowest heat then use a hand blender to blend until smooth.
5. Turn heat to medium and add lemon juice and spices and mix. Add pectin and mix again.
6. Bring to a boil then add sugar and keep stirring another 1-2 minutes.
7. Pour into container and let sit out to cool a little then put in fridge until completely solid.
8. Use a butter knife to get out of container or bowl, or press on sides if using a plastic container.