Make It : Crimsion Pear Sauce
There are those of us who just don’t like cranberry sauce. (Wait! Before you say that for sure, try these!) Or, perhaps you just don’t want something more fruity than your crazy aunt at the holiday table. Or you’re looking for something new. Whatever the reason, this sauce is absolutely amazing on turkey, chicken, pork - really any white meat. While this recipe calls for some specific types of onions and vinegar, there are ways to substitute if your local store doesn’t have what you need, or you just don’t have it around. This sauce is best served room temperature or warm - try garnishing it with a few sprigs of mint.
You’ll need:
3 medium beets
1 stick (4 Tablespoons) butter
1/2 cup chopped Vidalia onions (or use white onion with 2 teaspoons sugar)
1 can pear slices (while fresh pears are attractive, the canned pears are softer and easier to puree)
3 Tablespoons balsamic vinegar (cranberry vinegar or balsamic raspberry vinegar is also a good choice here)
Dash of salt
Preheat the oven to 450 degrees. On a large roasting pan covered with foil, roast the beets for 40-70 minutes, or until smooth when poked with a fork. Remove from the oven and allow to cool, then peel and cut into small chunks.
In a medium saucepan, combine the butter and onions. Melt over low heat, then allow to simmer until onions are soft.
Add the pear slices, vinegar, beet chunks, and salt to the saucepan. Cook, stirring, over medium heat until it barely simmers. Use a potato masher or ricer to smooth the sauce out, or run it through a food processor or blender for a few rounds. If it is too thick, add a bit of the canned pear juice. Makes about 3 cups sauce.