Ingredients:

  • 1 cup (200 g) Granulated Sugar
  • 1/2 cup (120 ml) Fresh Orange Juice
  • 1/4 cup (60 ml) Water
  • 1 large Cinnamon Stick
  • 2 pods Star Anise Pods
  • 1/4 tsp (1 g) Fine Sea Salt
  • 2 large Firm Pears (Bosc or Anjou), peeled, cored, and diced into 1/2-inch pieces
  • 12 oz bag (340 g) Fresh or Frozen Cranberries, rinsed and picked over
  • 1 tsp (5 ml) Fresh Orange Zest, finely grated

Instructions:

  1. Prep the Pears: Peel, core, and dice the pears into consistent 1/2-inch cubes. Rinse the cranberries and set aside.
  2. Combine the Base: In a medium saucepan (3-quart capacity), combine the granulated sugar, orange juice, water, cinnamon stick, star anise, and salt.
  3. Simmer Syrup: Bring the mixture to a rolling boil over medium-high heat, stirring until the sugar is completely dissolved (about 2-3 minutes). Reduce heat slightly to maintain a gentle simmer.
  4. Add Pears: Add the diced pears to the simmering syrup. Cook for 5 minutes, stirring occasionally, allowing them to slightly soften and absorb the syrup flavours.
  5. Add Cranberries: Tip the rinsed cranberries into the pot. Increase the heat back to a gentle boil.
  6. Burst and Thicken: Once the mixture is boiling again, cook for 10 to 15 minutes, stirring gently. The cranberries will begin to ‘pop’ audibly. Continue cooking until the majority of the berries have burst and the liquid has visibly thickened to a sauce consistency.
  7. Remove Spices: Turn off the heat. Using tongs, carefully remove and discard the cinnamon stick and star anise pods.
  8. Finish Flavour: Stir in the fresh orange zest. Taste the sauce and adjust seasoning if necessary.
  9. Cool and Set: Transfer the sauce to a heat-proof container. Allow it to cool completely at room temperature before covering and chilling in the refrigerator for at least 30 minutes to set properly. The sauce will thicken considerably upon cooling.