Instructions: Rinse, peel, and core pears; cut into about 1/2-inch cubes. Grate enough peel (orange part only) from orange to make 1 1/2 teaspoons. Ream juice from orange; measure, and add enough water to make 1/2 cup.

In a 3- to 4-quart pan over high heat, stir orange juice mixture, grated peel, sugar, star anise, and cinnamon stick until sugar is dissolved, 1 to 2 minutes. Stir in honey and pears and bring to a boil; reduce heat to medium and stir occasionally until edges of pears are barely tender to bite, about 3 minutes.

Stir in cranberries. Cook, stirring occasionally, until cranberries begin to pop and pears are tender when pierced, 6 to 8 minutes. Let cool. Pour into a bowl. Serve cool or cold.

This recipe yields 4 cups.

Comments: "When we took our California Thanksgiving to the French countryside last year, our French hosts were fascinated by this traditional American side dish," says Bonvechio. "Leftovers were a prized item." The sauce can be made up to 3 days ahead; cover and chill.

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