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Anise Pear-Cranberry Sauce

James Carrier
Yield Makes 4 cups
Notes: "When we took our California Thanksgiving to the French countryside last year, our French hosts were fascinated by this traditional American side dish," says Bonvechio. "Leftovers were a prized item." The sauce can be made up to 3 days ahead; cover and chill.

Ingredients

  • 2 Bosc pears (about 1 lb. total)
  • 1 orange (about 8 oz.)
  • 3/4 cup sugar
  • 1 star anise or 3/4 teaspoon anise seeds
  • 1 cinnamon stick (3 in. long)
  • 1/2 cup honey
  • 3 cups fresh or frozen cranberries (12 oz.)

Nutrition Information

  • calories 99
  • caloriesfromfat 2 %
  • protein 0.3 g
  • fat 0.2 g
  • satfat 0.0 g
  • carbohydrate 26 g
  • fiber 1.4 g
  • sodium 0.8 mg
  • cholesterol 0.0 mg

How to Make It

  1. Rinse, peel, and core pears; cut into about 1/2-inch cubes. Grate enough peel (orange part only) from orange to make 1 1/2 teaspoons. Ream juice from orange; measure, and add enough water to make 1/2 cup.

  2. In a 3- to 4-quart pan over high heat, stir orange juice mixture, grated peel, sugar, star anise, and cinnamon stick until sugar is dissolved, 1 to 2 minutes. Stir in honey and pears and bring to a boil; reduce heat to medium and stir occasionally until edges of pears are barely tender to bite, about 3 minutes.

  3. Stir in cranberries. Cook, stirring occasionally, until cranberries begin to pop and pears are tender when pierced, 6 to 8 minutes. Let cool. Pour into a bowl. Serve cool or cold.

  4. Nutritional analysis per 1/4 cup.