A little sweet and a little spicy, these pears make a perfect side dish for almost any meal. Luckily, once you can them, they'll keep for up to a year!

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel, halve, and core pears. To prevent discoloration, place pear halves in ascorbic acid color-keeper solution as soon as they are peeled and cut. Set aside.

    Advertisement
Instructions Checklist
  • For syrup, in a 6- to 8-quart heavy pot combine cranberry juice, honey, lemon juice, crystallized ginger, stick cinnamon, and whole cloves. Bring to boiling, stirring constantly; reduce heat.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Drain pear halves; add to syrup in pot. Stir in brandy. Return to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until pears are almost tender, stirring occasionally.

Instructions Checklist
  • Using a slotted spoon, pack hot pear halves into hot clean pint canning jars, leaving a 1/2-inch headspace. Ladle hot syrup over pears, maintaining the 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.

Instructions Checklist
Instructions Checklist
  • Process filled jars in a boiling-water canner for 20 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

Nutrition Facts

262 calories; total fatg; saturated fatg; polyunsaturated fatg; monounsaturated fatg; cholesterolmg; sodium 5mg; potassium 253mg; carbohydrates 67g; fiber 6g; sugar 55g; protein 1g; trans fatty acidg; vitamin a 49IU; vitamin c 40mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 16mcg; vitamin b12mcg; calcium 20mg; iron 1mg.

Reviews