CranPEARry Sauce

1 cup of roasted pear halves (this is the yield from one 25 ounce jar of pears in their own juice)

2 large navel oranges plus their zest

12 ounces of unsweetened fresh cranberries

1. Roast the pear halves until golden brown on a Crisp Ease tray, Silpat or other nonstick silicone baking mat. This will take about 35-45 minutes in an oven preheated to 400 degrees F.

2. Zest the oranges and then peel them.
Place all ingredients in a food processor fitted with the "S" blade and process until a uniform texture is reached. Do not liquefy. Delicious over oatmeal or banana "ice cream."

Notes: Blood or Cara Cara oranges are also good to use.