The crystallized ginger dissolves when cooked, accenting the sweetness of the pears and the tender bite of the cranberries. This can be made several days ahead of time.
Recipe courtesy of J.M. Hirsch
|3 cups (12-ounce bag) fresh cranberries||1/2 cup golden raisins|
|3 cups chopped pears (about 2 medium pears)||1 cup sugar|
|1 cup orange or apple juice||3 tablespoons minced crystallized ginger (also called candied ginger)|
|1/2 cup dried, unsweetened cherries||1/8 teaspoon ground cardamom|
Combine all ingredients in a large saucepan. Cover and bring to a gentle boil over medium-low heat. Cook for 12 minutes. Uncover, reduce heat to a simmer and cook until the sauce thickens, about 5 minutes.
Transfer the sauce to a heat-proof bowl and cool for 10 minutes. Cover and refrigerate for at least 1 hour before serving.
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