In a large saucepan stir together the cranberries, water, sugar, currants, grenadine syrup, and lemon juice. Bring to boiling, then reduce heat. Cook and stir over medium heat about 5 minutes or until the mixture reaches the consistency of a thin syrup. Add apples; cook 2 minutes more.
Remove cranberry mixture from heat. Gently stir in pears. Cool mixture, then transfer to a bowl. Cover; chill in the refrigerator for 2 to 24 hours. Stir occasionally. To serve, halve kiwifruit slices; garnish chilled mixture. Makes 8 servings.