Traditional with a twist, this sauce uses sweet pears and prunes to offset tart cranberries. Orange zest adds color and contrast.
2 (16-ounce) cans cranberry sauce
1 (16-ounce) can pear halves in syrup, drained and chopped
1/2 cup chopped pitted prunes
1 tablespoon chopped orange zest
Combine cranberry sauce, pears and prunes in a medium bowl. Serve sprinkled with orange zest.
Makes 8 servings.