This week it seems that Autumn has fully arrived. Though the weather has been a little hit or miss over the past few weeks, the past few days have seen a definite chill in the mornings. Being much more of a warm weather person, I’m always sad to see Summer go, but I still love the Fall and all the fun festivities it brings.
This weekend it’s Thanksgiving here in Canada and it sort of feels like the kickoff to this whole fall and winter season. I think that’s why it’s one of my favourite holidays. Well, that and the turkey dinner that I get to prepare and eat. For the turkey, I always start with my favourite brine recipe, then comes the stuffing and cranberry sauce, which I play around with from year to year. This year, I decided to throw some pears and cardamom into the cranberries. I’ve been on a cardamom kick for awhile now, so I always like to see what else I can throw it into.
If you typically buy cranberry sauce, I encourage you to try making your own this year. It’s super easy and it tastes so much better. Plus, you can change it up however you see fit. If you live in Canada, I hope you and yours have a wonderful Thanksgiving!
2 1/2 Cups fresh cranberries
2 pears, diced
1/3 Cup brown sugar
1 tsp cardamom
2 cinnamon sticks
Over low heat, combine all ingredients in a small saucepan. Continue cooking, stirring occasionally for about 25-30 minutes, until the cranberries have softened and broken down, and the pears are tender. Remove the cinnamon sticks and cloves. Chill in the fridge until ready to serve. This recipe makes about 3 Cups and can be made up to 4 days in advance.