Cranberry Sauce with Pears & Fresh Ginger

Printer Friendly Recipe

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.