1 pkg (12 oz) fresh or frozen cranberries 2 medium pears, peeled and cubed 1 C. sugar 3/4 C. water 1-2 t. minced fresh gingerroot 1/4 t. ground cinnamon 1/8 t. salt
In a large saucepan, combine all ingredients. Cook over medium heat until berries pop, about 15 minutes. Transfer to a small bowl; refrigerate until chilled. Serving size: 1/4 C. 94 calories, 24g carbs, 2g fiber
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