Simple steps to making Bosc Pear-Cranberry-Orange Sauce

Bosc Pear-Cranberry-Orange Sauce

A twist on tradition for your Thanksgiving table.

Start with fresh pears.

I used Bosc pears for this recipe, because they hold their shape beautifully when cooked, and because they taste wonderful. What better reasons do I need?

For the batch of Bosc Pear-Cranberry-Orange Sauce in the photo, I mashed the mixture toward the end of cooking; I'll show you what I mean later on in this blog post. If you prefer a chunkier sauce, you can skip the mashing step, and the chunks of Bosc pears will still be visible in the end result.

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Before we talk turkey, we need to have a chat about cranberries.

Updated on Friday, November 5, 2010 at 11:07AM by Brook Hurst Stephens

Updated on Friday, November 5, 2010 at 11:27AM by Brook Hurst Stephens

 4 pounds of fresh cranberries.

5 great reasons to cook with cranberries today:

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