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This dazzling pink pear and cranberry sauce has a perfect balance of tart and sweet tastes. It stands in for the applesauce that traditionally accompanies latkes
Make Ahead Tip: Cover and refrigerate for up to 5 days.
- 3 large ripe Bartlett pears, peeled
- 1 cup water
- 3/4 cup cranberries, fresh or frounceen, thawed
- 1 tablespoon sugar
- 1 teaspoon minced fresh ginger
- 1/4 teaspoon salt
- One 4-inch cinnamon stick
Grate the pears into a large saucepan, using the large holes of a box grater; take the flesh all the way down to the core but do not get any seeds in the pan.
Stir in the water, cranberries, sugar, ginger, salt and cinnamon stick; bring to a boil. Reduce heat and simmer, stirring often, until the pears break down and most of the liquid is absorbed, about 30 minutes. Serve warm or at room temperature.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
80 calories; 0g total fat; 0g total saturated fat; 0mg cholesterol; 99mg sodium; 21g carbohydrates; 4g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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