SKILL LEVEL: Apprentice
COOKING: 35 to 40 minutes
MAKES: About 4 cups of sauce
PAIRS WELL WITH: Slow-Roasted Turkey , a cheese plate, savory sandwiches
SKILL LEVEL: Apprentice
COOKING: 35 to 40 minutes
MAKES: About 4 cups of sauce
PAIRS WELL WITH: Slow-Roasted Turkey , a cheese plate, savory sandwiches
Originally published in the Bountiful Cookbook , this traditional Pilgrim’s Bounty recipe was previously unavailable outside Azeroth. With a nice balance between the sweetness of the honey and the tart pop of the berries, this versatile and simple-to-make condiment will please family, guests, and partygoers alike.
1 small onion, diced
1 clove garlic, minced
1 tablespoon minced candied ginger
1 /2 cup apple cider vinegar
1 /2 cup honey
1 /3 cup port
1 to 2 tablespoons balsamic vinegar
1 clove, pressed
1 /2 teaspoon each cinnamon, ground coriander, pepper
Pinch each mace or nutmeg, ground cloves, salt
1 pear, cored and diced
1 apple, cored and diced
One 12-ounce bag fresh cranberries
1. In a large saucepan, combine all the ingredients except the pear, apple, and cranberries. Simmer for about 5 minutes over medium-high heat.
2. Add the pear and apple, cooking for another 5 minutes until the fruit is soft but not falling apart. Reduce the heat to medium and add the cranberries. Cook for another 15 to 20 minutes until the cranberries have popped open and the whole mixture has the consistency of a thick jam.
3. Keep refrigerated but allow to come to room temperature before serving.