Source: Clean Eating (slightly modified by Aimee)
This recipe can be made up to 5 days ahead (refrigerate in an airtight container).
1/4 cup water
12 oz. bag fresh cranberries
1 large pear, cored & cut into 1/4 inch pieces
This recipe can be made up to 5 days ahead (refrigerate in an airtight container).
1/4 cup water
12 oz. bag fresh cranberries
1 large pear, cored & cut into 1/4 inch pieces
1/2 cup honey
1/2 tsp grated ginger
1/4 tsp nutmeg
In medium saucepan, combine all ingredients. Bring to a boil, uncovered, on medium-high heat. Reduce heat to medium-low and cook, stirring frequently, for 8-10 minutes or until cranberries break down & mixture thickens. Let cool in saucepan, then transfer to an airtight container & chill for at least 2 hours. Serve chilled or at room temperature.
1/2 tsp grated ginger
1/4 tsp nutmeg
In medium saucepan, combine all ingredients. Bring to a boil, uncovered, on medium-high heat. Reduce heat to medium-low and cook, stirring frequently, for 8-10 minutes or until cranberries break down & mixture thickens. Let cool in saucepan, then transfer to an airtight container & chill for at least 2 hours. Serve chilled or at room temperature.
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