Name: Habanero Pear Cranberry Sauce Recipe
Total time: 15 min
Yield: Makes about 3 cups
Ingredients: 1 bag (12 ounces) cranberries; 1 large Korean pear, peeled and cut into ½-inch dice; ¾ cup granulated sugar; 2 fresh or dried habanero chiles, slit open for a spicier sauce; 1 teaspoon pink peppercorns; ½ teaspoon salt

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By Genevieve Ko

Nov. 23, 2019

This version adds heat in two different forms, accentuating all that’s good and right with the red fruit. Its bracing tartness is tamed with sugar, then brightened with the fruity spiciness of habanero chiles. A milder warmth comes from pink peppercorns, which aren’t technically peppercorns but still carry a little heat in their subtle sweetness.

Those tiny round peppercorns also add pips of crunch to this sauce, chunky with cubes of Korean pear. Unlike soft Anjou or Bartlett pears that turn to mush when simmered, Korean pears have a jicama-fresh crispness that softens to a satisfying tenderness. Plus, they’re not too sweet, which prevents the sauce from becoming overly sugary. Its balance of sweet and heat tangled up in tartness makes this sauce ideal for accentuating turkey’s richness — and for enjoying all year round.

From the story: The spicy cranberry sauce you need for your turkey sandwich

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1 bag (12 ounces) cranberries

1 large Korean pear, peeled and cut into ½-inch dice

¾ cup granulated sugar

2 fresh or dried habanero chiles, slit open for a spicier sauce

1 teaspoon pink peppercorns

½ teaspoon salt

Combine the cranberries, pear, sugar, chiles, pink peppercorns, salt and ½ cup water in a large saucepan. Bring to a boil over medium-high heat, stirring occasionally. Continue boiling until most of the cranberries pop and the sauce thickens, about 7 minutes.

Remove from the heat and transfer to an airtight container. You can serve the sauce right away, but it’s better after a day or two. If you have time, refrigerate the sauce and bring back to room temperature before serving. Discard the habaneros right before serving.

Make Ahead:

The cranberry sauce can be refrigerated in an airtight container for up to 1 week.

Genevieve Ko

Genevieve Ko is the former cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.