We are T minus 7 days until Turkey Day!! Are you ready? I’m ready. I’m so beyond ready to have my family here with me (where they belong), making classic Thanksgiving dishes, playing good music, playing board games, watching football, and eating lots and lots of deliciously amazing food!
This is the third year that we have hosted Thanksgiving at the Nifty Spoon residence and I love that this is becoming a tradition. There are lots of things that are slowly weaving themselves into our traditions too. Like serving green bean bacon bundles every year, what could be better?
Traditions are funny. We have those things that we do every year and we live life thinking everyone does those things and then surprisingly you learn that not everyone plays checkers while they eat dessert and you have a mini life crisis. One common tradition for people is serving cranberry sauce alongside their turkey.
Sometimes its the jiggly canned kind with the ridges imprinted into the side, sometimes its the homemade jammy kind. For our family its the nonexistent kind. We’ve never served cranberry sauce for Thanksgiving. I don’t think we are meat-and-fruit people. *shrug*
This year I’m going to transform our cranberry-less dinner and serve up this delicious Earl Grey Pear and Cranberry Sauce. It is so delicious, I might have eaten it by the spoonful for breakfast this morning…and then toasted up some sourdough and ate it again on toast.
This year I’m planning on making some crepes Friday morning for all the sleepy shoppers and this sauce is going to be the star so I made a pretty large batch, feel free to follow the amounts and freeze your leftovers since this stuff is delicious year round. Otherwise you can cut it in half to make a more reasonable amount for just Thanksgiving Day. Because we will be eating this with crepes, I decided to make this nice and sweet and a little less jelly like and definitely a pour-able sauce. This is perfect because if the holiday weekend starts to wind down and the turkey leftovers are dwindling…you can grab this sauce and warm it up to pour over that vanilla ice cream in the fridge. And then promptly die of happiness.
- 4 Medium to Large Pears (Bartlett or Bosc)
- ¾ cup sugar
- ½ cup pomegranate or cranberry juice
- 5 bags of Earl Grey tea
- 12 oz. cranberries
- ½ cup honey
- 1 Tablespoon lemon zest
- 2 Tablespoons lemon juice
- ⅓ tsp allspice
- 1 tsp cinnamon
- Peal and chop your pears.
- In a large pot stir together the cranberry or pomegranate juice with the sugar and bring just to a tiny boil over medium heat. Remove from heat and steep the Earl Grey tea bags for 4 minutes.
- After 4 minutes, remove the tea bags and squeeze the excess juice from them and discard. Return your pot to medium heat. Add your rinsed cranberries to the juice and sugar mixture and cook about 5-7 minutes or until the berries are popped.
- Add the pears, honey, cinnamon, and allspice and cook another 10 minutes, stirring often. If you like a smoother sauce, use a masher to break down the pear chunks as they cook.
- When the pears are soft and cooked through (about 10 minutes) stir in the lemon juice and lemon zest.
- Let the sauce cool and store in an airtight container in the fridge for up to a week or in the freezer for 3 months. Serve at room temperature with turkey dinner, spread on toast, spooned over crepes, or drizzled on ice cream.