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.
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.
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.
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.
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.