Ingredients

• 179 g Tree Top Bartlett Pear Puree, 32 brix (302428)
• 237 g water
• 2 g ground ginger
• 1 cinnamon stick (3-inch) broken in half
• 1 pkg. (12 oz.) fresh or frozen cranberries
• 201 g sugar

Directions

In a saucepan, combine the pear puree, water, ginger and cinnamon.  Bring to a boil.  Stir in cranberries and sugar.  Return to a boil.  Reduce heat; simmer, uncovered, for 10-12 minutes or until the cranberries have popped and sauce is slightly thickened, stirring occasionally.  Discard cinnamon sticks.  Mash sauce if desired.  Cool.  Cover and refrigerate.

Yield:  about 2 cups