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Sauces and Condiments, Thanksgiving

Habanero Pear Cranberry Sauce

Habanero Pear Cranberry Sauce
Mariah Tauger / Los Angeles Times

This version adds heat in two different forms, accentuating all that’s good and right with the red fruit. Its bracing tartness is tamed with sugar, then brightened with the fruity spiciness of habanero chiles. A milder warmth comes from pink ... Read more

15 minutes. Makes about 3 cups.
  • 1 bag (12 ounces) cranberries
  • 1 large Korean pear, peeled and cut into ½-inch dice
  • ¾ cup granulated sugar
  • 2 fresh or dried habanero chiles, slit open for a spicier sauce
  • 1 teaspoon pink peppercorns
  • ½ teaspoon salt

Step 1Combine the cranberries, pear, sugar, chiles, pink peppercorns, salt and ½ cup water in a large saucepan. Bring to a boil over medium-high heat, stirring occasionally. Continue boiling until most of the cranberries pop and the sauce thickens, about 7 minutes.

Step 2Remove from the heat and transfer to an airtight container. You can serve the sauce right away, but it’s better after a day or two. If you have time, refrigerate the sauce and bring back to room temperature before serving. Discard the habaneros right before serving.

The cranberry sauce can be refrigerated in an airtight container for up to 1 week.

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