Nutrition per serving may change if servings are adjusted.
3 large ripe Bartlett pears, peeled
1 cup water
3/4 cup cranberries, fresh or frozen, thawed
1 tablespoon sugar
1 teaspoon minced fresh ginger
1/4 teaspoon salt
1 4-inch cinnamon stick
Grate 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 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.
Make Ahead Tip: Cover and refrigerate for up to 5 days.
Per serving: 79 calories; 0 g fat(0 g sat); 4 g fiber;
21 g carbohydrates; 0 g protein;
8 mcg folate; 0 mg cholesterol;
14 g sugars; g added sugars; 36 IU vitamin A;
7 mg vitamin C; 13 mg calcium; 0 mg iron;
100 mg sodium; 144 mg potassium