- 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.)
- 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
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.
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.
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.