Anise Pear-Cranberry Sauce

James Carrier
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.

Yield:

Makes 4 cups

Recipe from

Nutritional 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

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.)

Preparation

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.

Nutritional analysis per 1/4 cup.

Note:

November 2002