Julia Swinton's Cranberry Sauce

Cranberry Sauce with Pears and Fresh Ginger

3/4 cup water

1 cup granulated sugar

1 TB fresh ginger

1/4 tsp. ground cinnamon

1/4 tsp. salt

1 (12 oz) bag cranberries, picked through

2 medium firm, ripe pears, peeled, cored, and cut into 1/2 chunks

Bring water, sugar, ginger, cinnamon, and salt to a boil in medium nonreactive saucepan over high heat, stirring occasionally to dissolve sugar.

Stir in cranberries and pears; return to boil. Reduce heat to medium; simmer until saucy, slightly thickened , and about two-thirds of berries have popped open, about 5 minutes. Transfer to nonreactive bowl, cool to room temperature, and serve. Can be covered and refrigerated up to 7 days; let stand at room temperature 30 minutes before serving.)