Ginger & Pear Cranberry Sauce

Spice up a holiday favorite with local baby ginger and pears!


1 tablespoon freshly minced baby ginger
¼ teaspoon ground cinnamon
¾ cups water
1 cup sugar
¼ teaspoon salt
12 ounces of cranberries
2 firm peeled pears, chopped in ½ inch cubes


1.)   Bring water, sugar, salt, ginger and cinnamon to a boil in a medium saucepan stirring occasionally.
2.)   Add cranberries and chopped pears to saucepan and return to a boil.
3.)   Reduce heat and simmer until most of the cranberries have popped, about 5 minutes.
4.)   Cool to room temperature before serving.

Want to make your sauce even more local? Substitute half the sugar with local honey!

Source: Elizabeth Zander, South Durham Farmers’ Market Manager


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