These are great to add to your Thanksgiving celebration.
3 firm Comice or Bartlett pears (1½ pounds)
1 (12-ounce) bag fresh or frozen cranberries
1 cup water
2¾ plus
1 cups granulated sugar
2 tablespoons unsalted butter
1 (3-inch) cinnamon stick
2 (3-ounce) packages liquid pectin (not powdered)
Rinse an 8 × 8-inch baking pan with water and shake it dry. Line the bottom and the sides of the pan with plastic wrap, pressing it into the bottom and corners of the pan to smooth it out. (The water will help the plastic wrap adhere to the pan.) Quarter and core the pears. (Do NOT peel them.) Cut the pears into ½-inch pieces. In a 6-quart pot over medium high heat bring the pears, cranberries, water, 2¾ cups of the sugar, butter, and cinnamon stick to a boil, stirring occasionally. Reduce the heat to low and simmer, covered, stirring occasionally, until the cranberries burst and the pears are tender, about 10 minutes.
Remove and discard the cinnamon stick. Then carefully transfer the hot mixture to a food processor and purée until it is smooth, about 1 minute. The mixture will be thick. Force the mixture through a medium-mesh sieve back into the same pot, pressing on the solids with the back of a spoon and discarding the solids. Put a plate in the freezer to chill.
Bring the cranberry mixture to a boil over high heat and add the pectin. Reduce the heat to medium and cook, stirring frequently, until it is very thick and pastelike, about 45 minutes. To test, remove from the heat. Drop a teaspoonful on the chilled plate and chill in the freezer for 1 minute. Tilt the plate. The mixture should remain in a firm mound and not run. If the mixture runs, continue cooking and stirring and repeat the test every 5 minutes.
Remove from the heat and immediately pour the mixture into the prepared pan. Gently tap the sides of the pan to smooth the top and eliminate any air bubbles. Cool to room temperature, at least 1 hour; then cover the surface directly with plastic wrap and chill until firm, 2 hours up to 1 week.
Unmold the fruit mixture onto a cutting board and remove the plastic wrap. Using a sharp knife, cut into 1-inch squares. Spread the remaining 1 cup sugar in a shallow pan and coat the squares on all sides.
YIELD: 64 CANDIES