Skip the canned variety and whip up this naturally delicious chunky cranberry sauce instead. Pears and dried cherries give it an extra touch of natural sweetness, allowing you to cut down on added sugar.
- Total Time:
- Yield: Makes 4 cups
Source: Body+Soul, November/December 2006
- 1 bag (12 ounces) fresh cranberries, picked over
- 3 ripe Bartlett pears, (about 1 1/2 pounds), peeled, quartered, cored, and cut into 1/2-inch chunks
- 2/3 cup sugar
- 1/2 cup dried cherries
In a medium-size, heavy-bottom non-aluminum saucepan, combine cranberries, pears, sugar, dried cherries, and 1/2 cup water. Bring to a boil over medium heat.
Reduce to a simmer and cook, stirring frequently to prevent scorching, until berries have popped and are tender, about 15 minutes. Cool to room temperature. Cover and refrigerate until chilled.