Serves: 72
Total Calories: 23

5 firm ripe pears
1 large thin-skinned orange (such as Valencia or Temple)
1 1/2 cups water
1 1/2 cups sugar
2 tablespoons grated orange peel
1 1/2 teaspoons ginger
2 tablespoons cold water
1 tablespoon cornstarch

1. Peel, core and dice pears. Cut unpeeled orange into fourths and slice each fourth into 1/4-inch slices remove seeds.

2. In large saucepan, combine pears, orange and 1 1/2 cups water. Cook over medium heat until fruit is tender, about 7 minutes. Stir in sugar. Bring to a boil. Boil 15 minutes, stirring occasionally. Stir in orange peel and ginger.

3. In small bowl, combine 2 tablespoons cold water and cornstarch add to hot fruit mixture. Simmer 5 minutes or until mixture thickens slightly.

4. Ladle mixture into 5 clean, hot 8-oz. jars or moisture-vaporproof freezer containers, leaving 1/2-inch headspace. Cool 15 minutes cover with tight-fitting lids. Store in refrigerator for up to 3 weeks or in freezer for up to 3 months.

Nutrition Information Per Serving: Serving Size: 1 Tablespoon * Calories: 25 * Calories from Fat: 0 * % Daily Value: Total Fat: 0 g 0% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 0 mg 0% * Total Carbohydrate: 6 g 2% * Dietary Fiber: 0 g 0% * Sugars: 6 g * Protein: 0 g * Vitamin A: 0% * Vitamin C: 4% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1/2 Fruit or 1/2 Carbohydrate

Nutritional Facts:

Serves: 72
Total Calories: 23
Calories from Fat: 0

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