Ginger and Pear Cranberry Sauce

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!