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.