Recipe provided by Elizabeth Zander, South Durham Farmers’ Market Manager
Spice up a holiday favorite with local baby ginger and pears!
1 tablespoon freshly minced baby ginger
¼ teaspoon ground cinnamon
¾ cups water
1 cup sugar
¼ teaspoon salt
12 ounces of cranberries
2 firm peeled pears, chopped in ½ inch cubes
Bring water, sugar, salt, ginger and cinnamon to a boil in a medium saucepan stirring occasionally.
Add cranberries and chopped pears to saucepan and return to a boil.
Reduce heat and simmer until most of the cranberries have popped, about 5 minutes.
Cool to room temperature before serving.
**Want to make your sauce even more local? Substitute half the sugar with local honey!