Sassy Cranberry Sauce

A cranberry sauce of a different kind.

• Ready In: 25 mins
• Yields: 2 1/2 cups

Ingredients

• 1 (16 ounce) can whole berry cranberry sauce
• 1⁄3 cup  ruby port
• 1⁄4 cup honey
• 1 (8 1/4ounce) can  pears packed in extra-light  syrup
• 1  tablespoon  balsamic vinegar
• 1⁄2 teaspoon apple pie spice or 1⁄2 teaspoon ground cinnamon
• 1  grated orange, zest of

Directions

1. Pour cranberry sauce, port wine and honey into a 1-quart saucepan; place over medium heat. Stir frequently while mixture comes to a boil. Meanwhile, drain and finely chop the pears. Add to the pan. Add vinegar and apple pie spice. Stir gently to mix well. Stir in orange zest.
2. Raise the heat to medium-high; cook at a rolling boil, stirring frequently, until the sauce thickens slightly, about 5 minutes. Pour into a serving bowl; let cool for 5 minutes. Cover the bowl with plastic wrap and refrigerate for about 15 minutes. The sauce will continue to thicken slightly as it cools.
3. The sauce may be made 2 days ahead and refrigerated in a covered container. Serve the sauce chilled or slightly warm. (Rewarm the sauce, covered with a paper towel, in the microwave on high for 1 to 2 minutes.) Leftovers can be refrigerated in an airtight container for up to a week.