Wednesday, November 13, 2013

Cranberry Sauce - Darling Style

There is no doubt that cranberry sauce is a Thanksgiving meal essential. While many believe cranberry sauce is a condiment for the turkey, I believe that my mother's cranberry sauce could be a dish all on it's own. My sugar teeth were not the writers of that last statement. I am discerning when it comes to many things and cranberry sauce is one of them! The cranberry sauce that we enjoy every Thanksgiving is not overly sweet and unlike many versions of this holiday classic, it maintains the texture of the berry with no gelatin. The flavor has a subtle complexity between the tang of the berries and orange zest  and the luscious juice that the pear brings. The hint of ginger takes the flavor to a new level and from one bite, you can tell that this is not your average cranberry sauce. I highly recommend that you add the "optional" sweet sherry at the finish. It really gives it that extra je ne sais quio!

With love,
Mrs. Darling

MRS FLEISCHER'S CRANBERRY SAUCE
Yield: 1 quart
Approximate Time: 40 minutes
1 8 oz package (2 cups) fresh cranberries
2-3 slices of fresh unpeeled ginger, crushed lightly
1 large pear, peeled and diced
1 cup water
1 1/4 cup sugar
1 teaspoon fresh orange zest
1-2 tablespoon sweet sherry (optional)


*Boil water, sugar and ginger until mixture is clear and syrupy
*Add pear and bring mixture to a medium boil. Cook for 1 minute.
*Remove the 2-3 slices of ginger
*Add in cranberries and zest. 
*Allow to simmer without stirring, until cranberries pop and mixture thickens
*Off heat, stir in sherry if desired


These recipes were created in collaboration with Lory Fleischer, Cook/Pastry Chef, graduate of the FRENCH CULINARY INSTITUTE (Classic Pastry Arts).

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