Instructions: Rinse turkey thighs and remove and discard skin; place thighs in bottom of a 3 1/2 or 4 quart slow cooker (crock pot). Add onion. In a bowl combine cranberry juice cocktail, mustard, and red pepper. Pour over thighs.

Cover; cook on low heat setting for 5 to 6 hours. Remove turkey; cover to keep warm.

For sauce, strain cooking juices. Measure juices; if necessary, add water to make
1 1/2 cups. In a small saucepan combine juices and dried cranberries. Stir together cornstarch and 1 tablespoon water; add to mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Toss hot cooked barley with pear.

Serve turkey and sauce over barley mixture.

Yield: 4 to 6 servings.

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