In 3-qt. saucepan combine cranberries, pears, sugar, orange juice, cinnamon and ginger. Bring to boil over medium heat, reduce heat and simmer 5 minutes or until cranberry skins pop. Stir together corn starch and water until smooth, stir into cranberry mixture. Stirring constantly, bring to boil over medium heat and boil 1 minute. Cover, refrigerate. If desired, just before serving, stir in walnuts. Makes 3 to 4 cups. Posted by Joan Macdiarmid to the Fidonet National Cooking echo 12-97 Posted to MM-Recipes Digest by "Rfm"
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|Serving Size: 1 Serving (1484g)|
|Recipe Makes: 1|
|Calories from Fat: 697 (20%)|
|Amt Per Serving||% DV|
|Total Fat 77.4g||103 %|
|Saturated Fat 7.3g||36 %|
|Monounsaturated Fat 10.7g|
|Polyunsanturated Fat 55.5g|
|Cholesterol 0mg||0 %|
|Sodium 13.4mg||0 %|
|Potassium 1533.5mg||40 %|
|Total Carbohydrate 717.4g||211 %|
|Dietary Fiber 26.7g||107 %|
|Sugars, other 690.7g|
|Protein 21.5g||31 %|
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Calories per serving: 3486
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