Recipe information
Yield
Makes about 3 1/2 cups
Ingredients
2 1/2 cups fresh or frozen cranberries
1 1/2 cups sugar
1 1/2 cups orange juice
2 large firm but ripe Bosc pears, peeled, cored, cut into 3/4-inch-thick wedges
Preparation
Step 1
Combine berries, sugar and juice in heavy large skillet. Bring to boil, stirring until sugar dissolves. Simmer over medium heat until berries burst, stirring often, about 5 minutes. Puree in processor until smooth. Strain into same skillet.
Step 2
Bring puree to simmer over medium heat. Add pear wedges and stir to coat. Simmer until pears are just tender, about 8 minutes. Using slotted spoon, remove pears from skillet, shaking excess puree back into skillet, and transfer pears to paper-towel-lined plate. Reserve puree. (Can be prepared 2 days ahead. Cover pears and puree separately and refrigerate.)
