By Cary Magnani
The cooking time is intended for fresh berries. If you use frozen cranberries, do not defrost just pick through and add about 2 more minutes to the simmering time.
2 medium pears, peeled, cored, and cut into 1/2 inch chunks
1 Tbsp grated fresh ginger
1/4 tsp ground cinnamon
Follow recipe for Basic Cranberry Sauce (below), but add grated ginger and cinnamon to the honey mixture. Stir pears into liquid along with cranberries.
Basic Cranberry Sauce
3/4 cup water
1/4 cup honey
1/4 tsp salt
1 12 oz bag fresh cranberries, washed and picked through
Bring, water, honey and salt to a boil in medium saucepan over high heat, stirring occasionally. Stir in cranberries; return to a boil. Reduce heat to medium; simmer until slightly thickened and about 2/3 cranberries have popped open, about 5 minutes,
Transfer to bowl and cool to room temperature, and serve.