This dazzling pink pear & cranberry sauce has a perfect balance of tart and sweet tastes. It stands in for the applesauce that traditionally accompanies latkes.
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.
1 1/2 fruit