2teaspoons finely chopped jalapeño or Serrano chile
Pinch cayenne pepper
Over medium heat, in wide stainless steel skillet, heat sugar, vinegar and salt, stirring to dissolve.
Add chopped apples/pears and cranberries, and increase heat to medium-high. Let fruit cook, uncovered, for 5 to 7 minutes, stirring carefully, until apples/pears are tender but still hold their shape.
Over low heat, in a heavy-bottom sauce pan, slowly heat dried cranberries in the Cranberry-Pear balsamic until balsamic has been absorbed and cranberries are rehydrated and plump. Take care not to burn!
Add rehydrated cranberries, ginger, jalapeño and cayenne, mix gently and cool to room temperature.
This recipe is easily scalable and may be prepared ahead and refrigerated up to 4 days.
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