Cranberry sauce with a decidedly Latin-vibe, this Pear and Cranberry Sauce with Orange Liqueur gets a spicy kick from ancho chile powder and cinnamon. Fresh pears, added after the cranberry sauce is finished, give it a fresh, light taste and texture that perfectly complements the rich foods on your Thanksgiving/holiday table!
👩🏻🍳 Tamara Talks - Mexican-American Fusion
It's a little bit Mexican (ancho chile powder, triple sec, and cinnamon), and a little bit American (pears, cranberries, oranges). However, you'll find some crossover in this fusion cranberry sauce recipe. Pomegranates are very typical in Mexican cuisine. I use them in my tequila poached pears, my Mexican-inspired pomegranate glazed winter vegetables, and my glorious Mexican holiday trifle.
Oranges and pomegranates came to Mexico with the Spanish conquerors. They are well-incorporated into their cuisine. Ingredients like cranberries and pears, however, are 100% American. Mexico gets 90% of its pears from the US.
I love a sweet and spicy flavor profile with just a hint of acidity. This fresh cranberry and pear sauce delivers! It'll cut right through the rich Thanksgiving stuffing, mashed potatoes, and sweet potato casserole. Read on... You need this on your holiday table!
📋 Ingredients You'll Need
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
- fresh cranberries - If you're one to freeze a couple of bags of fresh cranberries (like I am!), they're fine in this recipe. No canned cranberries please!
- ground cinnamon
- ground ancho chile powder - You can substitute New Mexico red chile powder or guajillo chile powder, but DO NOT USE "CHILI POWDER!" It's a spice blend that contains things like cumin, garlic, and salt. YUCK.
- zest from one orange and one lime
- orange liqueur - I use triple sec. Why you ask? It's pretty inexpensive. When I'm cooking with it, it's an affordable and decent option. It also works in margaritas!
- fresh pear(s) - Choose the best looking pears. Red anjou are my favorite, but if I'm making my cranberry sauce tomorrow, I want smooth, firm but yielding pears that will be ripe but not soft.
- sea salt
- Cook the cranberries - In a saucepan, combine cranberries, sugar, orange liqueur, cinnamon, ancho chile powder, salt, and 1 tablespoon water. Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until cranberries burst and mixture thickens slightly, 12 to 15 minutes. Remove from heat. (Sauce will thicken more as it cools.)
- Prep the remaining ingredients - Remove the stem and pear core; cut into ½" dice. Zest the lime and orange.
- Finish the pear and cranberry sauce - Fold in the zest(s), and pear. Allow it to cool completely. Refrigerate in an airtight container up to 1 week.
How long can I store my pear and cranberry sauce? Up to 1 week in the refrigerator in an airtight container.
Can I use frozen cranberries? YES! I often grab a couple of bags in the produce section and pop them directly into the freezer so that I don't have to look for them. If you wait until a few days before a holiday, they may not be available.
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