<http://schema.org/recipeInstructions>
" In 3-quart saucepan, heat all ingredients except pear garnish to boiling on high, stirring occasionally. Reduce heat to medium and cook, uncovered, 5 to 7 minutes or until most cranberries pop and pears are tender, stirring occasionally. (Mixture will thicken as it chills.) Spoon sauce into serving bowl; cover and refrigerate 3 hours or up to 4 days. Garnish with pear slices.Nutritional information is based on a 1/4-cup serving. Variations:Classic Marmalade Cranberry Sauce: Prepare cranberry sauce as above in step 1, except omit pears and ginger and use only 1/2 cup sugar. In step 2, cook only 3 to 4 minutes or until most cranberries pop. After removing from heat, stir in 1/2 cup sweet orange marmalade. Complete recipe as in step 3. Omit garnish. Makes about 2 1/4 cups.Nutritional information is based on a 1/4-cup serving: About 105 calories, 0 g protein, 27 g carbohydrate, 0 g total fat, 2 g fiber, 0 mg cholesterol, 25 mg sodium.Southwestern Cranberry Sauce: Prepare cranberry sauce as above in step 1, except omit pears and ginger and add 1 jalape\u00F1o chile, seeded and finely chopped, 1 teaspoon grated fresh lime peel, and 2 teaspoons fresh lime juice to cranberry mixture. In step 2, cook only 3 to 4 minutes or until most cranberries pop. Complete recipe as in step 3. Omit garnish. Makes about 2 cups.Nutritional information is based on a 1/4-cup serving: About 90 calories, 0 g protein, 24 g carbohydrate, 0 g total fat, 2 g fiber, 0 mg cholesterol, 20 mg sodium."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a30074/ginger-pear-cranberry-sauce-thanksgiving/>