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Cranberry Sauce with Pear and Ginger

One of the things I like best about Thanksgiving is having a reason to dust off rarely used cooking tins. 

For this recipe I used a copper jelly mold from my mom's collection. 

A classic shape and the perfect size for serving 8-10 people as a side dish. No need for flowers with this splash of color on the table!

When we were kids my mom would make elaborate holiday meals and host the entire extended family.  Often we had 35 people for dinner.     I can remember mom taking notes about recipes and planning for weeks ahead of time to make sure she had all the ingredients  ready and orders placed with local farms and bakeries.   

Holiday meals at my house are a lot smaller but still focused on the food.  Cranberry sauce is a side dish that I'll eat all year long.  It's too good to have just once a year!

Here  I've added fresh ginger and diced ripe pear to the classic whole cranberry sauce recipe.  The ginger adds a kick and the pear tones down the cranberry flavor just a tad.

Download a pdf of the recipe here: Cranberry Sauce

Let me know in the comments what your favorite kind of cranberry sauce is... whole berry of smooth jelly?





1 Response

LInda H

LInda H

November 09, 2020

I’m a whole berry kind of girl and I can’t wait to make this salad! What size mold did you use?
And the idea of eating this with goat cheese on toast……OMG!

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