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.
4. Nutritional analysis per 1/4 cup.

orange, sugar, anise, cinnamon, honey, cranberries

Taken from www.myrecipes.com/recipe/anise-pear-cranberry-sauce (may not work)