Ginger Pear Cranberry Sauce

By jaimieburke

Ingredients

• 3 cups fresh cranberries (12 ounces)
• 1/2 cup sugar, plus more to taste
• 3 medium pears (Anjou, Bartlett, and Bosc are all good) (about 1 1/2 pounds total), peeled, cored, and diced
• Thumb-sized piece of fresh ginger, peeled and finely minced (about 2 tablespoons minced)
• 2 teaspoons lemon zest
• 2 tablespoons fresh lemon juice
• 1 4-inch cinnamon stick
• 1/4 teaspoon freshly ground nutmeg
• 3/4 cup water

Preparation

Step 1

Add all ingredients to a medium-sized saucepan. Bring to boil over medium heat, then reduce the heat to medium-low, simmering for about 15 minutes or until the berries burst and the sauce thickens.
Taste and add additional sugar, a teaspoon or two at a time, until you’ve reached your desired balance of tart and sweet.
Cool completely and serve. Keeps in an airtight refrigerated container for up to a week; freeze for up to three months.