Lorraine Ott (Boxford, Massachusetts)
Serves 8
Around 1815, the first cranberries were cultivated in Massachusetts and, today, it is their official state fruit. They were eaten raw or made into sauces, and baked into muffins, scones, and bread. Most Americans traditionally eat cranberry sauce on the Thanksgiving holiday, although in the state of Massachusetts, the bogs are exploding with these ruby red and mouth-puckering tart berries year-round. Lorraine’s friend Susan has creatively combined the soft, sweet flavor of pear and the spicy punch of ginger to keep this version of the classic dish exciting and new.
Story by Chef Nicole
1 (12 oz.) bag whole cranberries
2 pears, peeled and chopped
Juice of half a lemon
1 cup sugar
⅔ cup water
¼ cup crystallized ginger, minced
¼ teaspoon cinnamon
Wash and sort through the cranberries, discarding any spoiled ones. Toss the pears with the lemon juice. Place the cranberries, pear mixture, and remaining ingredients in a pot, and bring to a boil.
Simmer until thick (about 2 hours).