NOVEMBER NOURISHMENT

Cranberry Sauce by chef natasha

• INGREDIENTS

  2-1/2 cups cubed peeled ripe pears (about 3 medium)

  1 cup water

  1 TBS fresh ground ginger or 1/2 teaspoon ground ginger

  1 cinnamon stick (3 inches), broken in half

  1 package (12 ounces) fresh or frozen cranberries

  1 to 1-1/4 cups sugar

  Zest of 1 orange

  Pinch of salt

• RECIPE

  In a large saucepan, combine the pears, water, ginger, cinnamon, and salt.

  Bring to a boil.

  Reduce heat; simmer, uncovered, for 5 minutes.

  Stir in cranberries and sugar.

  Bring to a boil.

  Reduce heat; simmer, uncovered, for 10-12 minutes or until the cranberries have popped and sauce is slightly thickened, stirring several items.

  Discard cinnamon sticks.

  Let it cool outside of the fridge.

  Serve room temperature or store in fridge for later use.