From: Gifts from the Kitchen, Williams Sonoma Kitchen Library
2 cups (14 oz/40g) firmly packed golden brown sugar
3/4 cu (3 oz/90g) dried cranberries
1/2 cup (4fl oz/125 mil) orange juice
1/2 cup (2 1/2 oz/75g) minced shallot
3 tablespoons minced, peeled fresh ginger
2 tablespoons balsamic vinegar
1 tablespoon finely grated orange zest
1/2 teaspoon ground cinnamon
3/8 teaspoon read pepper flakes
1/4 teaspoon salt
1 lob (500 g) pears, peeled, cored and cut into 1/2 inch dice
4 cups (1 lb/500g) fresh or frozen cranberries
In a heavy non aluminm saucepan over medium heat, combine the brown
sugar,
dried cranberries, orange juice, shallot, ginger, vinegar, orange
juice,
shallot, ginger, vinegar, orange zest, cinnamon, red pepper flakes and
salt. Stir until the sugar dissolves. Add the pears and simmer,
stirring
occasionally, until the pears are tender, about 10 minutes. INcrease
the
heat to medium high. Add the fresh or frozen cranberries and boil,
stirring
frequently, until they begin to burst, about 5 minutes
(the rest is canning directions -- you don't need that do you? I
freeze
whatever isn't scarfed up. Much easier!)
