Put the cranberry juice, orange juice, and sugar in a saucepan large enough to hold the pears. Heat gently to dissolve the sugar. Add the cinnamon and star anise, if using, and boil for 5 minutes.
Peel the pears and immediately stand them in the pan with the cranberry syrup. Cover and simmer gently for 40 minutes, or until the pears are cooked and soft through to the center when pierced with a skewer.
Remove from the heat and leave to cool completely in the syrup. Chill for 2 hours or overnight, occasionally turning the pears in the syrup to achieve an even color.
Remove the pears from the pan and bring the cranberry syrup to the boil for 10 minutes, or until reduced to a thick syrup. Add the fresh cranberries and simmer for a further 5 minutes. Remove from the heat and set aside until completely cool.
Place the pears on a plate with the cranberries and pour the sauce over and around them.
Makes 4 servings.
Source: The Cranberry Cookbook
Date: January 1, 2004