During the holidays, people tend to cook a lot of cranberries. However, why do so just during the holidays? Cranberries can be served any time, plus they are good for you. They have hardly any fat, some potassium, dietary fiber, and vitamin A. In addition, the juice has been found to keep certain types of bacteria from clinging to the inside of the bladder and urinary tract, which is why people often drink it to ease bladder and urinary tract infections. Cranberries are quite tart, which is why so many people frequently pile on the sugar. You can avoid this dietary pitfall, however, by combining cranberries with sweeter fruits, such as pears. As a result, this recipe for cranberry pears will produce a dessert that you can enjoy without guilt.
This recipe serves 8.
8 firm pears
1 tablespoon lime juice
2 cups raw cranberries
1 cup pear juice
2 tablespoons honey
½ teaspoon ground cinnamon
1/8 teaspoon ground cloves
Step 1: You can either peel the pears or not, whichever you prefer. Core them from the bottom using a melon scoop.
Step 2: Brush the pears with the lime juice and place upright in a shallow baking dish.
Step 3: Combine the cranberries and pear juice in a 2-quart saucepan. Cook over medium heat until the cranberries split or pop — about 5 minutes.
Step 4: Stir the honey, cinnamon, and cloves into the cranberry mixture and pour over the pears.
Step 5: Bake in the oven at 350 degrees Fahrenheit for 30 minutes or until the pears are tender. (You should be able to poke them with a knife, while they still hold their shape.) Serve warm.