Ingredients
¾ cup water
1 cup granulated sugar
1 tablespoon grated fresh ginger
¼ teaspoon ground cinnamon
¼ teaspoon table salt
1 (12-ounce) bag cranberries, picked through
2 medium pears, firm, ripe, peeled, cored, and cut into 1/2-inch chunks
Directions
1
The cooking time in this recipe is intended for fresh berries. If you've got frozen cranberries, do not defrost them before use; just pick through them and add about 2 minutes to the simmering time.
2
Bring water, sugar, ginger, cinnamon, and salt to boil in medium nonreactive saucepan over high heat, stirring occasionally to dissolve sugar. Stir in cranberries and pears; return to boil. Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes. Transfer to nonreactive bowl, cool to room temperature, and serve. (Can be covered and refrigerated up to 7 days; let stand at room temperature 30 minutes before serving.)