I am so excited that the holiday season is coming up, but I think I may have mentioned that before.
Either way, I always feel the need to prepare and stock up on essentials so I won’t get caught by the Bull (Spanish expression, bull meaning something unexpected).
I like to have plenty of sauces and condiments on hand for not only the turkey, but for Pâtés, sandwiches and cheeses too.
Here’s my favorite sauce, the star anise gives it such a depth of flavour that I am sure you will love. It’s made in a jiffy and easily keeps over the holiday season. The preserving sugar I am using is one that only requires a short cooking time, so check which sugar is available to you and cook according to directions on the sugar package.
Makes 2 medium Jars.
12.5 oz bag of fresh Cranberries
2 medium pears
1/2 C. orange juice
2 Star Anise
1 Cinnamon Stick
12 oz. Preserving Sugar
In a pan, place the cranberries, the peeled, cored and chopped pears, the o.j. the spices and sugar.
Leave to macerate for about two hours. Stirring occasionally.
Turn the heat on high and bring it to a boil, reduce heat but is must still bubble slightly. Cook for about 10-15 minutes.
Ladle into sterilized jars, seal and place them upside down on a clean kitchen towel for about an hour. Turn upright and cool completely. Label and store.
If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoon on instagram! You’ll make my day.
Not quite what you’re looking for? How about Pickled Red Cabbage