Pear & Cranberry Sauce
3 large ripe Bartlett pears, peeled
1 c. water
3/4 c. cranberrries, fresh or frozen, thawed
1 T. sugar
1 tsp. ground ginger
1/4 tsp. salt
1 tsp. cinnamon

Grate pears into a large saucepan. Stir in water, cranberries, sugar, ginger, salt and cinnamon; bring to a boil. Reduce heat and simmer, stirring often, until the pears break down and most of the liquid is absorbed (about 30 - 40 minutes). Serve warm at room temperature. May be refrigerated up to 5 days.
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