Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Cranberries |
| 2 cups | Diced peeled pears |
| 1 cup | Sugar |
| 1 cup | Orange juice |
| ¼ teaspoon | Ground cinnamon |
| ¼ teaspoon | Ground ginger |
| 2 tablespoons | Corn starch |
| ¼ cup | Water |
| 1 cup | Coarsely chopped walnuts; (optional) |
In 3-qt. saucepan combine cranberries, pears, sugar, orange juice, cinnamon and ginger. Bring to boil over medium heat, reduce heat and simmer 5 minutes or until cranberry skins pop. Stir together corn starch and water until smooth, stir into cranberry mixture. Stirring constantly, bring to boil over medium heat and boil 1 minute. Cover, refrigerate. If desired, just before serving, stir in walnuts. Makes 3 to 4 cups.
Posted by Joan Macdiarmid to the Fidonet National Cooking echo 12-97 Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Sep 21, 98, converted by MM_Buster v2.0l.