Categories: Candy

Ingredients

• 3 firm-ripe pears such as Comice or Bartlett
• 1 (12 oz.) bag fresh cranberries
• 1 cup water
• 3 1/4 cups granulated sugar, divided use
• 2 Tbsp. butter
• 1 (3-inch) cinnamon stick
• 2 (3 oz.) pkg. liquid pectin (do not substitute)

Directions

1. Rinse an 8-inch square pan with water and shake off excess. Line bottom and sides of pan with plastic wrap, pressing into corners to smooth. (Water helps plastic wrap adhere)
2. Quarter and core pears, but do not peel. Cut pears into 1/2-inch pieces.
3. Bring pears, cranberries, water, 2 1/4 cups of the sugar, all of the butter and the cinnamon stick to a boil in a 4 to 6 quart heavy pot over moderately high heat, stirring occasionally. Reduce heat to low and simmer, covered, stirring occasionally, until cranberries burst (you will hear “popping” noises when they burst) and pears are tender, about 10 minutes.
4. Remove and discard cinnamon stick, then carefully transfer hot mixture to a food processor and puree until smooth, about 1 minutes. (Mixture will be thick.) Force through a medium-mesh sieve back into same pot, pressing on solids with the back of a spoon until all juice is rendered; discard solids.
5. Put a plate in freezer to chill. Bring cranberry mixture to a boil over moderate-to-high heat and cook, stirring frequently, until very thick and paste-like, 45 minutes to 1 1/2 hours. To 45 minutes to 1 1/2 hours. To test, remove from heat and drop a teaspoonful on chilled plate and chill in freezer 1 minute. Tilt the plate; the mixture should remain in a firm mound and not run. If mixture runs, continue cooking and stirring and repeat test every 5 minutes.
6. Remove from heat and immediately pour mixture into prepared pan. Gently tap sides of pan to smooth top and eliminate any air bubbles. Cool to room temperature, at least 1 hour, then cover surface directly with plastic wrap and chill until firm, at least 2 hours, but it may take much longer. (Can keep refrigerated uncut for up to a week.)
7. Unmold fruit mixture onto a cutting board and remove plastic wrap. Cut into 1-inch squares using a sharp knife. (For easier cutting rinse knife with hot water, then dry it between cuts.)
8. Just before serving, spread remaining cup sugar in a shallow bowl and coat squares on all sides.

9. makes 64 candies

Email to a friend | Print this recipe | Back