Cranberry Sauce with Ginger and Pears

The Thanksgiving Cook Fest begins!

From Cooks Illustrated

¾ cup water
1 cup granulated sugar
1 tablespoon fresh ginger
¼ teaspoon ground cinnamon
¼ teaspoon salt
One 12 oz bag cranberries, picked through
2 medium, firm, ripe pears, peeled, cored, and cut into ½ inch chunks

1) Bring water, sugar, ginger, cinnamon & salt to boil in a medium, non-reactive saucepan over high heat, stirring occasionally to dissolve sugar.

2) Stir in cranberries & pears; return to boil. Reduce heat to medium; simmer until saucy, slightly thickened, and about ? of the berries have popped open (about 5 minutes).

3) Transfer to a non-reactive bowl. Cool to room temp & serve. Can be covered & refrigerated for up to 7 days. Let stand at room temp for 30 minutes before serving.