Photo by Stephanie Staton

Yield: 4 cups

Ingredients

• 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

Preparation
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.