Based on the research I’ve done on the subject, a preserve and a conserve seem to refer pretty much to the same thing–that is, fruit cooked and preserved with sugar. I’ve called this a conserve because I happen to like the old-fashioned sort of ring to the name, but you can call it plain old cranberry sauce if you like. The pear adds a bit of different texture and the ginger makes it sparkle on the tongue.

Cooked Cranberry-Pear Conserve
Brooke Dojny, Dishing Up Maine

12 ounces fresh cranberries
1 firm, flavorful pear, such as a Bosc, peeled, cored, and chopped
3/4 cup sugar
2/3 cup dry vermouth or white wine
2 Tablespoons chopped crystallized ginger

Combine the cranberries, pear, sugar, and wine in a large saucepan or deep skillet. Bring to a boil 0ver high heat, stirring to dissolve the sugar. Reduce the heat to medium-low and simmer, uncovered, until the cranberries pop and the sauce is lightly thickened, 10-15 minutes. (Do not cook the mixture until it is dry, as it will thicken up considerably as it cools.) Stir in the ginger.

Transfer to covered containers and refrigerate for at least 4 hours, or up to 5 days. Bring to room temperature before serving.

Makes about 2 cups.

Brooke Dojny is the author of several cookbooks including Dishing Up Maine.