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Add a photoServings: 12
Ingredients
- 2 x Bosc pears - (abt 1 lb total)
- 1 x orange - (abt 8 ounce)
- 3/4 c. sugar
- 1 x star anise (or possibly 3/4 tspn anise seeds)
- 1 x cinnamon stick - (3" long)
- 1/2 c. honey
- 3 c. fresh or possibly frzn cranberries - (12 ounce)
Directions
- Rinse, peel, and core pears; cut into about 1/2-inch cubes. Grate sufficient peel (orange part only) from orange to make 1 1/2 tsp.. Ream juice from orange; measure, and add in sufficient water to make 1/2 c..
- In a 3- to 4-qt pan over high heat, stir orange juice mix, grated peel, sugar, star anise, and cinnamon stick till sugar is dissolved, 1 to 2 min. Stir in honey and pears and bring to a boil; reduce heat to medium and stir occasionally till edges of pears are barely tender to bite, about 3 min.
- Stir in cranberries. Cook, stirring occasionally, till cranberries begin to pop and pears are tender when pierced, 6 to 8 min. Let cold. Pour into a bowl. Serve cold or possibly cool.
- This recipe yields 4 c..
- Comments: "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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 12 servings | |
| Calories 104 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.04g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 31mg | 1% |
| Total Carbs 27.42g | 7% |
| Dietary Fiber 1.3g | 4% |
| Sugars 25.18g | 17% |
| Protein 0.15g | 0% |
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