This has been a pretty exciting time for Spinach Tiger. Thanks to the new Periscope app, I’ve been doing live video broadcasting out of my kitchen and connecting with followers in real time.
The other day I demonstrated this cranberry sauce and got to talk a little turkey. If you’re not familiar with Periscope, it’s a free app that allows you to broadcast live videos. Maybe you’re not a blogger, but feel like you have something to say or show the camera. Periscope could be for you.
I was inspired to make a pear cranberry sauce for this year’s Thanksgiving from the cranberry pear cobbler I made here. This puts a bit of a sweeter spin, still strolling nicely with the tartness of the cranberries. Now some people don’t like cranberry sauce, like my husband. He liked this. This is not the first time I’ve added fruit. One year I made this blackberry cranberry sauce.
We’ll be serving this today alongside a cheesecloth roasted turkey and this array of sides.
Candied Sweet Potato BiscuitsSausage Sage Stuffing
How about you? Is there something you HAVE to have? I have to have cranberry sauce.
- 12 ounces fresh cranberries
- 1 large pear, peeled, cubed
- 1 cup water
- juice of ½ orange
- orange zest
- 1 cup sugar
- 1 teaspoon cinnamon
- 1 tablespoon grand marnier (optional)
- Put everything in a sauce pan and bring to a boil.
- Reduce heat and continue to cook until the cranberries have burst, about 10 minutes.
- Cool completely.
- The sauce will continue to gel as it cools.