A sweet autumn preserve with a zing of ginger, perfect for pairing with a cheese plate.
Course Preserves
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 4half pints
Calories 559kcal
Author Aimee
Ingredients
6cupsripe pearsBartlett or Anjou work best, washed
1whole orangescrubbed
1cupcranberriesfresh or frozen
2cupsgranulated sugar
1lemon
12-inch cubefresh ginger
Instructions
Core pears and roughly chop. Use a sharp knife or mandoline to slice the orange into thin slices, then chop the orange very finely.
In a large nonreactive pot, combine the chopped pears, cranberries, minced orange, and sugar. Bring to a simmer over low heat, stirring often.
Meanwhile, zest and juice the lemon, and finely grate the ginger. Add lemon zest, lemon juice, and grated ginger to the pot of pears and stir to combine.
Increase heat and bring to a slow boil. Cook until the blush-colored syrup turns translucent and the fruit is very soft, about 30-40 minutes.
Remove from heat and ladle into sterilized jars. Cover with lids and either process in a hot water canning bath for 10 minutes, or refrigerate for up to one month.