Sassy Cranberry Sauce - cooking recipe

Ingredients

1 (16 ounce) can whole berry cranberry sauce
1/3 cup ruby port
1/4 cup honey
1 (8 1/4 ounce) can pears packed in extra-light syrup
1 tablespoon balsamic vinegar
1/2 teaspoon apple pie spice or 1/2 teaspoon ground cinnamon
1 grated orange, zest of

Preparation

Pour cranberry sauce, port wine and honey into a 1-quart saucepan; place over medium heat. Stir frequently while mixture comes to a boil. Meanwhile, drain and finely chop the pears. Add to the pan. Add vinegar and apple pie spice. Stir gently to mix well. Stir in orange zest.
Raise the heat to medium-high; cook at a rolling boil, stirring frequently, until the sauce thickens slightly, about 5 minutes. Pour into a serving bowl; let cool for 5 minutes. Cover the bowl with plastic wrap and refrigerate for about 15 minutes. The sauce will continue to thicken slightly as it cools.
The sauce may be made 2 days ahead and refrigerated in a covered container. Serve the sauce chilled or slightly warm. (Rewarm the sauce, covered with a paper towel, in the microwave on high for 1 to 2 minutes.) Leftovers can be refrigerated in an airtight container for up to a week.