December 15, 2011
Photo by Stephanie Staton
Yield: 4 cups
- 1 large orange
- 3/4 cup sugar
- 2 tsp. anise seeds
- 1 3-inch cinnamon stick
- 1/4 cup honey
- 2 Bosc pears (1 pound), peeled, cored and cut into 1/2-inch cubes
- 3 cups fresh or frozen whole cranberries
Finely grate zest from orange. Squeeze juice from orange, adding enough water to make 1/2 cup.
In 4-quart pan over high heat, stir orange juice mixture, zest, sugar, anise seeds and cinnamon stick until sugar is dissolved, about 1 to 2 minutes. Stir in honey and pears, and bring to boil. Reduce heat to medium, and stir occasionally until edges of pears are just tender, about 3 minutes.
Stir in cranberries. Leaving heat on medium and cook, stirring occasionally, until cranberries begin to pop and pears are tender when pierced, about 6 to 8 minutes. Let cool. Pour into bowl and refrigerate. Remove cinnamon stick, and serve chilled.