Cranberry Sauce with Pears & Fresh Ginger

Cranberry Sauce with Pears & Fresh Ginger

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Makes 5 cups (this is a double recipe; you can easily cut everything in half)

Serve with one of the following:
Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon
Joseph Phelps Vineyards Insignia
Joseph Phelps Vineyards Backus Vineyard Cabernet Sauvignon

1 ½ cup

Water

2 cups

Sugar

½ tsp.

Salt

2 Tbsp.

Freshly grated ginger root

½ tsp.

Ground cinnamon

2  

12-oz bags cranberries

4

Medium, firm ripe pears, peeled, cored and cut into ½ inch chunks


Bring water, sugar, salt, cinnamon, and ginger to a boil over high heat, stirring to dissolve sugar. Stir in cranberries and pears and return to boil. Reduce heat and simmer until saucy and slightly thickened and about 2/3 of the berries have popped.

Sauce can be covered and refrigerated for up to 7 days but must be brought up to room temperature before serving.