Great recipe! Great flavor! My brother, sister and I have all been making this at our respective homes across the country every year since it was published. We usually double or triple the recipe so there is enough for leftovers. I like to dice the pear a bit smaller than indicated. Note: After reading another review I want to add that I am not really a fan a licorice, but I love this dish. The flavor shall blend together so well, nothing stands out to me.
Anise Pear-Cranberry Sauce
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.
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- Calories: 99
- Calories from fat: 2%
- Protein: 0.3g
- Fat: 0.2g
- Saturated fat: 0.0g
- Carbohydrate: 26g
- Fiber: 1.4g
- Sodium: 0.8mg
- Cholesterol: 0.0mg
- 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.)
- 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.
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