Cranberry Sauce
1 bag 12 ounces fresh cranberries
1 pear I used Bartlett, peeled, cubed
1 cup orange juice
zest from 1 clementine
1/2 cup organic brown sugar
1 cinnamon stick
2 slices ginger peeled, finely minced
1/4 teaspoon sea salt
2 tablespoons Cointreau or other orange liquor optional
Place all ingredients in a medium saucepan. Bring to a boil on medium heat; then reduce heat to medium-low; let bubble away for 5-7 minutes, until cranberries burst and pear is just soft. Turn off heat; stir in Cointreau, cool and refrigerate until serving time.