My aunt found this recipe and I thought it sounded delicious...
kili
-= Exported from BigOven =-
Cranberry Sauce with Pears and Fresh Ginger
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.
Recipe By: Cook's Illustrated, November 1999
Serving Size: 2 3/10
Cuisine: American
Main Ingredient: Cranberries
Categories: Vegetarian, Winter, Thanksgiving, Fall, Christmas, Saute, Pears,
Sugar, Cinnamon, Side Dish
-= Ingredients =-
3/4 cup water
1 cup granulated sugar
1 tablespoon grated fresh ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon table salt
1 (12-ounce) bag cranberries ; picked through
2 medium firm ; ripe pears , peeled, cored, and cut into 1/2-inch chunks
-= Instructions =-
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.)