- 2 pears (with brown skin), organic
- 1 cup 100% orange juice
- 1 inch piece fresh ginger
- 6 ounces cranberries, organic
- 2 sticks cinnamon
- 6 whole cloves
- Cut pears into quarters or smaller pieces. Place in a blender with juice and piece of ginger. Puree until smooth and juicy.
- Place cranberries in a saucepan.
- Cover with pear-orange puree. Add cinnamon and cloves.
- Bring to a boil, cover and then simmer until the cranberries have popped and are soft, about 30 minutes. Stir occasionally.
Gluten-free, dairy-free, vegan
Makes 2 cups, 16 servings; per 2 tablespoon serving,
27 calories, 0 grams fat, 1 mg sodium, 7 grams carbohydrate, 4 grams natural sugar, 0 grams protein
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