Multiband’s Holiday Cookbook: Anise Pear Cranberry Sauce by Kim Singer – Minneapolis Office

Anise Pear-Cranberry Sauce


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.

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