Instructions: In a small bowl, combine pectin with 1/4 cup sugar; set aside. Keep an 8 1/2- by 12-inch baking pan nearby.

Wash, peel, quarter, and core pears. Combine pears and cranberries in the bowl of a food processor, and puree until very smooth.

Transfer puree to a medium saucepan, and add remaining 1 3/4 cups sugar. Bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat to medium-low, and simmer 2 minutes.

Sprinkle pectin mixture over puree, whisking constantly. Increase heat to medium-high, and return mixture to a boil. Cook, whisking for 2 minutes. Remove from heat, and working quickly, pour into baking pan. Tap pan on countertop to smooth surface, and transfer to a wire rack until firm, at least 12 and up to 24 hours.

Use a paring knife to cut into 1-inch squares. Pour sanding sugar into a bowl. Roll squares in sugar, covering completely.

This recipe yields one 8 1/2- by 12-inch sheet.

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