Cranberry And Pear Sauce With Port Recipes

Steps:

• In a large saucepan, combine the pears, water, ginger and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cranberries and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until the cranberries have popped and sauce is slightly thickened, stirring several items. , Discard cinnamon sticks. Mash sauce if desired. Cool. Cover and refrigerate until serving.

Steps:

• In a medium saucepan, stir together the water and sugar over medium-high heat. Bring to a boil. Stir in pears, and reduce heat to medium. Cook, stirring frequently for 3 minutes, then stir in cranberries and honey. Continue to cook until cranberries pop and the mixture thickens slightly, about 5 minutes.
• Remove from heat and stir in the lemon juice and lemon zest. Cool to room temperature, then store covered in the refrigerator for up to one week.

Steps:

• In a shallow dish, combine the first 10 ingredients. Add the pork; turn to coat, cover and refrigerate 8 hours or overnight., For chutney, in a small saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Uncover; simmer 20-25 minutes longer or until desired consistency, stirring occasionally. Cool to room temperature., Meanwhile, drain and discard marinade. Place pork on a rack in a shallow roasting pan. Bake at 425° for 25-30 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with chutney.

Steps:

• Heat orange juice and sugar in a saucepan over medium heat until sugar is dissolved. Stir in cranberries, and cook until they start to pop, 5 to 10 minutes. Stir in pears, honey, and cinnamon sticks and cook for 10 minutes. Remove from heat, and transfer to a bowl. Cranberry sauce will thicken as it cools. Remove cinnamon sticks before serving.

Steps:

• 1. Position an oven rack in the center of the oven and preheat to 375°F. Pat the pork loin dry and sprinkle generously with salt and pepper. Add olive oil to a large oven-proof skillet and heat over medium-high heat. When very hot, add the pork and brown on all sides, about 8 minutes. Transfer to a platter.
• 2. Adjust the heat to medium and add 2 tablespoons of the butter. Add the pear wedges in a single layer and cook, turning once, until the pears are tender and begin to brown slightly, about 5 minutes. Transfer to the platter with the pork.
• 3. Stir the onions and rosemary into the skillet and cook until the onions begin to soften, about 5 minutes. Add the wine and cook until reduced by half, scraping up any brown bits on the bottom of the pan. Add the chicken broth and bring to a simmer. Place the pork back in the skillet and spoon the pears around the pork. Roast until an instant-read thermometer inserted into the thickest part registers 140°F, about 50 minutes. Transfer the pork to a cutting board; let rest at least 20 minutes while you make the pan sauce. Transfer the pears to a large platter.
• 4. Place the skillet over high heat and reduce the broth by half, about 6 minutes. Add the cranberries and mustard to the skillet; continue to cook until the mixture begins to thicken, about 5 more minutes. Whisk in the remaining 2 tablespoons butter and season with salt and pepper to taste. Slice the pork and serve with the sauce.

Steps:

• Tip the port and sugar into a pan and bring to the boil. Add the cranberries, then cook for 5 mins for frozen and 8-10 mins for fresh until tender, but holding their shape. The sauce will thicken as it cools. Will keep in the fridge for 1 week or freeze for up to 6 weeks. Thaw for 2 hrs or overnight before serving.

Steps:

• Place the cinnamon sticks, allspice berries, and cloves onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Place the sachet into a large saucepan along with the cranberries and orange juice. Bring to a boil over high heat, and cook until the berries begin to burst, about 10 minutes.
• Stir in the apples, pears, white sugar, and brown sugar. Return to a boil, then reduce heat to medium-low, and simmer about 25 minutes until the apples and pears are slightly soft. Remove and discard the spice sachet. Scrape the sauce into a bowl, cover, and refrigerate overnight. Serve cold.

Steps:

• In a medium saucepan, combine sugar, water and ginger root. Bring to boiling, stirring to dissolve sugar. Simmer, uncovered, 5 minutes.
• Add cranberries and pears to pan. Cook, uncovered, and stirring occasionally, until fruit softens and mixture thickens slightly - about 10 minutes. Cool to room temperature- about 3 hours. Can be made ahead and chilled. Remove ginger before serving.
• Makes 3 cups sauce.

Steps:

• Combine cranberries, diced pear, orange juice, sugar, water, candied ginger, orange zest, star anise, cinnamon stick, garam masala, and salt in a large saucepan over medium-high heat. Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until cranberries have softened, 10 to 12 minutes. Remove from heat and allow to cool completely.
• Remove cinnamon stick and star anise. Chill until ready to serve.

Steps:

• Bring ruby Port and broken cinnamon sticks to boil in heavy medium saucepan. Reduce heat to medium and simmer mixture 5 minutes.
• Add dried cranberries to saucepan; simmer until slightly softened, about 3 minutes. Add fresh cranberries, 3/4 cup water, and sugar; bring to boil, stirring until sugar dissolves. Reduce heat to medium-low; cover and simmer until cranberry sauce thickens and is darker in color and berries collapse, stirring often, about 20 minutes. Transfer sauce to bowl; cool. Discard cinnamon sticks. DO AHEAD: Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.

Steps:

• In a medium-size, heavy-bottom non-aluminum saucepan, combine cranberries, pears, sugar, dried cherries, and 1/2 cup water. Bring to a boil over medium heat.
• Reduce to a simmer and cook, stirring frequently to prevent scorching, until berries have popped and are tender, about 15 minutes. Cool to room temperature. Cover and refrigerate until chilled.

Steps:

• For the sauce: In a saucepan, melt butter over medium-low heat and add shallots. Cook just until softened.
• Add pears, cranberries, syrup, juice, port, salt and lemon peel (leave the peel whole to make it easier to remove later). Bring to a very gentle simmer and reduce by about half to a syrupy consistency (8-10 minutes). The cranberries will break down a bit and the Bosc pears should soften but not turn to mush. Remove from heat, remove the peel and keep warm.
• For the tenderloins: Preheat oven to 450°F.
• Dry the tenderloin and remove any excess fat and connective tissue (the silvery film often found around tenderloins will constrict when cooked and can make them curl up and wring out the moisture from the meat). Season with salt and pepper. Heat the oil in a large skillet over medium-high heat until it just starts to smoke. Brown the tenderloins on all sides (about 10 minutes).
• If you didn't use an oven-safe skillet (I use cast iron) then place the tenderloins in a baking dish. Place the skillet/dish in the oven and roast until the pork registers 135°F - about 10-15 minutes. Turn the tenderloins about halfway through the cooking time.
• Transfer the tenderloins to a carving board and let them rest for about 5-10 minutes. They should reach an internal temperature of about 145-150°F.
• Gently reheat the sauce for a few moments. Slice the tenderloin into 1" pieces and dress with the sauce.