Cranberry Sauce with Pear and Ginger
1 pkg. (12 oz.) fresh cranberries
1 cup light brown sugar
1/2 cup golden raisins
1/3 cup pomegranate juice
1 Tblsp. grated peeled fresh ginger
1 firm ripe pear, cored, cut into 1/2" pieces
In pot, combine cranberries, sugar, raisins, juice and ginger. Bring to boil over medium-high heat. Reduce heat to low; cook, stirring occasionally, until berries burst and mixture is thickened, 10 minutes. Cool. Stir in pear. Transfer to bowl; cover and refrigerate until ready to serve.