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1 (16-ounce) bag fresh cranberries, or 1 (15-ounce) can whole cranberries
1 cup water
11/2 cups sugar (1/2 cup if using canned cranberries)
3 to 4 unripe pears (Bartlett, Anjou, or Comice), peeled and diced
1/4 cup freshly squeezed lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
|Rinse and pick over the fresh cranberries, discarding stems and imperfect berries.|
|In a large saucepan, bring the water and sugar to a boil. Add the pears and simmer for 5 minutes.
Add the cranberries and bring the mixture to
a boil. Cook, stirring, until the berries start to pop, about 5 minutes.
|Remove the pan from the heat and add the lemon juice, cinnamon, and allspice.
Transfer to a bowl and let cool; cover and refrigerate overnight to thicken.|