PEAR AND CRANBERRY CONSERVE

MAKE A TASTY VINAIGRETTE BY WHISKING TOGETHER ¼ CUP CONSERVE WITH 2 TABLESPOONS WHITE BALSAMIC VINEGAR AND 1 TABLESPOON OLIVE OIL. SERVE OVER MIXED GREENS.

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PREP: 25 MINUTES COOK: 20 MINUTES PROCESS: 10 MINUTES MAKES: 7 HALF-PINTS

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• 6 medium to large firm, ripe pears (such as Bartlett or Bosc) (about 3 pounds total)
• 1 16-ounce package fresh cranberries
• 4 cups sugar
• 1¼ cups water
• 2 tablespoons bottled lemon juice
• 2 tablespoons finely shredded orange peel
• ⅛ teaspoon ground cinnamon
• ⅛ teaspoon ground allspice

1. Peel, core, and chop pears. In a 5- to 6-quart heavy pot combine pears, cranberries, sugar, the water, lemon juice, orange peel, cinnamon, and allspice. Bring to boiling over medium heat, stirring until sugar dissolves. Boil gently, stirring frequently, for 20 to 25 minutes or until mixture thickens and sheets off a metal spoon (see tip).

2. Ladle hot pear mixture into hot sterilized half-pint canning jars, leaving a ¼-inch headspace. Wipe jar rims; adjust lids and screw bands.

3. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

PER 1 TABLESPOON: 37 cal., 0 g fat, 0 mg chol., 0 mg sodium, 10 g carb., 1 g fiber, 0 g pro.