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Ingredients
- 1 c. Plus 2 tbs Light brown sugar
- 1/3 c. Red wine vinegar
- 2 ounce Ginger, peeled Cut in 1/8 by 1-inch strips
- 1/4 tsp Cayenne pepper
- 1 pch Salt
- 2 lb Pears (Bosc), peeled Cut into 1/2" dice
- 3/4 lb Cranberries (3 1/3 c.) picked over
Directions
- 1. In a nonreactive medium saucepan, combine the sugar, vinegar, ginger, cayenne, and salt and bring to a boil over moderate heat. Add in the peats, cover and cook till they are crisp-tender, about 10 min. Strain and transfer the pears to a bowl. Return the liquid to the pan.
- 2. Add in the cranberries to the liquid. Cover and cook over moderate heat till the berries just begin to pop, about 3 min. Strain into a bowl and add in the cranberries to the pears. Return the liquid to the pan and boil over moderately high heat till reduced to =AB c., about 5 min. Stir in the cranberry mix and let cold. Serve chilled or possibly at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 510g | |
| Recipe makes 3 servings | |
| Calories 542 | |
| Calories from Fat 5 | 1% |
| Total Fat 0.63g | 1% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 84mg | 4% |
| Potassium 614mg | 18% |
| Total Carbs 139.84g | 37% |
| Dietary Fiber 13.9g | 46% |
| Sugars 111.52g | 74% |
| Protein 1.92g | 3% |
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