Light Cranberry Pear Sauce

This is a light recipe from Martha Stewart which I have changed slightly. The addition of the cherries, pears and fruit juice adds natural sweetness which allows you to decrease the amount of sugar from the traditional cranberry sauce recipes. Sounds delish and I bet a pinch or two of ginger would be fabulous in here as well.

• Ready In: 20 mins
• Serves: 8
• Yields: 4 cups

Ingredients

• 1 (12 ounce) bag fresh cranberries
• 3  bartlett pears, peeled, quartered, cored, and cut into 1/2-inch chunks
• 1⁄2 cup sugar
• 1⁄2 cup  cranberry-grape juice
• 1⁄2 cup dried cherries
• 1⁄2 teaspoon cinnamon

Directions

1. In a medium-size, heavy-bottom non-aluminum saucepan, combine cranberries, pears, sugar, dried cherries, cinnamon and juice. 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 10 minutes.
3. Cool to room temperature. Cover and refrigerate until chilled.