Categories: sauces

Ingredients

• 1 bag (12 ounces) fresh cranberries, picked over
• 3 ripe Bartlett pears, (about 1 1/2 pounds), peeled, quartered, cored, and cut into 1/2-inch chunks
• 2/3 cup sugar
• 1/2 cup dried cherries

Directions

1. In a medium-size, heavy-bottom non-aluminum saucepan, combine cranberries, pears, sugar, dried cherries, and 1/2 cup water. Bring to a boil over medium heat.

2. Reduce to a simmer and cook, stirring frequently to prevent scorching, until berries have popped and are tender, about 15 minutes. Cool to room temperature. Cover and refrigerate until chilled.

3. Per 1/2 cup serving: 149 calories; 1 g protein; 0 g fat; 38 g carbs; 4 g fiber

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