Instructions: Finely chop cranberries or process quickly in food processor. Mix in the sugar and adjust to taste. Refrigerate at least one hour. Slice pears in half. With a melon ball instrument, scoop out the flesh of the pear halves, discarding seeds and coarse core fiber. Reserve the shell, and coarsely chop the pear flesh. Add raspberry vinegar to mixture. Fill pear shells with a teaspoon of mix, as a plate garnish, and serve remaining as salsa.

Always be sure to use ripe pears.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.