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Bring
the sugar and water to a boil in 2-quart saucepan coated with DuPont
SilverStone® non-stick, stirring to dissolve the sugar. Boil
the mixture rapidly, uncovered, for 5 minutes.
Add
the cranberries, pears, and spices. Return the mixture to boil and
cook, stirring occasionally, 3 to 4 minutes or until the cranberry
skins pop. Remove pan from heat. Cover and chill in the refrigerator
for about 10 minutes or bring to room temperature. Remove cinnamon
sticks before serving. Store for up to a week in the refrigerator.
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