I know that it is already Thanksgiving, but if you have time to squeeze in one more cranberry sauce I highly recommend this one. As you may have noticed, I have barely had time for blogging lately, but this cranberry sauce is so delicious I wanted to make sure to get it out there.

The flavors in this sauce are based on a cranberry sauce I made many many years ago, back when I was in college. I decided I wanted to start canning things for fun, but of course I decided that in the late fall in Providence. What that meant was that I had no fresh summer produce available to make things like marmalades or jams so I had to settle for making and canning foods that were easily available in the fall. And that meant a lot of cranberries. (That was the year my roommate and I went through thirty pounds of cranberries. No exaggeration. Everything had cranberries in it, even the kugel). Well, one of my favorites of the cranberry sauces was one that was a combination of cranberries, pears, and lime, with a kick of ginger. But of course I lost the recipe.

This cranberry sauce is my attempt to recreate that recipe. I have to admit, I have no idea if it is anything like that original recipe, but it is delicious. It has a much more complex flavor than your standard cranberry sauce, but not so much that it tastes completely untraditional. The lime and ginger perfectly compliment the cranberries and the whole thing is mellowed out by the pears. I am absolutely smitten! This is going to become a quick classic, bringing the necessary number of different kinds of cranberry sauces served at our Thanksgiving table up to four.

Like most cranberry sauce it is quick to make, so if you find yourself with an extra bag of cranberries or two it is worth mixing up a quick batch.

Happy Thanksgiving!