This presents the ubiquitous cranberry jelly wobbling on the table, in a much better light. The recipe is generous. You might want to make half. Or, freeze in portions to use with any kind of fowl.
1 cup (250 ml) sugar
3 tbsp (45 ml) water
1/2 onion, coarsely chopped
1 orange zest only finely chopped
1 cup (250 ml) orange juice
1/4 cup (50 ml) fresh ginger, finely chopped
1 1/2 pounds (750 g) fresh or frozen cranberries
3 cups (750 ml) pears, peeled and died
1/4 cup (75 ml) whole grain mustard
1/2 tsp cinnamon
1/2 tsp (2 ml) nutmeg freshly grated
1 tsp (5 ml) chili powder
1 tsp (5 ml) ground cumin
1/4 tsp (2 ml) cayenne pepper
Place sugar and water in a medium saucepan on medium heat until sugar dissolves and starts to caramelize. Immediately stir in onion orange zest, orange juice ginger and cranberries.
Reduce heat and simmer for 15 minutes. Add pears. Cook for 10 more minutes, stirring occasionally. Remove from heat and allow to cool. Once cool, fold in mustard and spices.
Can be made up to a week ahead and is best made one or two days before serving.