Pear and Cranberry Sauce
|Cranberries||12 Ounce (1 Bag)|
|Ripe bartlett pears||2 , chopped|
|Orange juice||1 Cup (16 tbs)|
|Light brown sugar||1 Cup (16 tbs)|
|Currants||1⁄2 Cup (8 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
|Chopped toasted walnuts||2 Tablespoon|
|Minced crystallized ginger||1 1⁄2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
Grate the rind from the orange into a medium saucepan.
Peel the orange and separate it into sections; transfer the sections to the saucepan and discard the peel.
Add the cranberries, pears, orange juice, brown sugar, currants, brandy (if using), walnuts, crystallized ginger, cinnamon, nutmeg, and cloves.
Bring to a simmer over low heat.
Cover and cook, stirring occasionally, for 35 to 40 minutes, or until thickened.