1 In medium sauce pan, combine the onion, sugar, wine, ginger, lemon zest and the salt. Bring to a boil over high heat to dissolve the sugar. Reduce the heat and simmer for 15 minutes.
2 Add cranberries and pears and simmer for 20 minutes or until cranberries and pear have softened.
3 Remove and discard the lemon zest. Let cool to room temperature before serving.
Note - You cover and refrigerate for up to two weeks.
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