Cranberry Sauce with Pears & Pomegranates

12 ounces fresh or frozen Cranberries
1 Pear-cleaned, cored & diced, skin left on
juice from 1 Orange (about 1/4 cup)
1/4 cup water
1/2 teaspoon of ground Cinnamon
pinch of ground Ginger
Pinch of Nutmeg
3/4 cups sugar (more or less to taste)
2 ounces Pomegranate Seeds plus extra for garnish
Orange Zest


Rinse fresh cranberries. Place cranberries, orange juice, pear, water and spices in a medium saucepan. Heat on stove top over medium heat until boiling. Reduce heat to a simmer, partially cover with a lid and cook for about 10 minutes. The cranberries will burst and the sauce will thicken a bit. Add more water or orange juice if you want a thinner sauce. Stir occasionally so your sauce does not burn. Add sweetener to taste and adjust spices if needed.

Add pomegranate seeds at the end and gently stir them into the sauce. As this sauce cools it will continue to thicken a bit. Serve topped with fresh pomegranate seeds and grated orange zest.