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 Sunset

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Nutritional Information

Amount per serving
  • 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

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. 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. 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. 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.
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