Jan's Favorite Recipes

Pour the whole-berry cranberry sauce, port wine and honey into a 1 quart (or larger) saucepan; begin bringing it to a boil over medium heat. Stir frequently. Meanwhile, drain the pears and finely chop them. Add the pears to the pan. Add the vinegar and apple pie spice. Stir gently to mix well. Finely grate the orange zest and stir into the sauce. Raise the heat to medium-high and cook at a rolling boil, stirring frequently, until the sauce thickens slightly, about 5 minutes. Pour the sauce into a serving bowl and cool for 5 minutes. Cover the bowl with plastic wrap and refrigerate it for about 15 minutes. The sauce will continue to thicken slightly as it cools. The sauce may be made two days ahead and refrigerated in a covered container. Serve the sauce chilled or slightly warm (just rewarm the sauce in the microwave on high, covered with a paper towel, for 1 to 2 minutes).