Instructions: In medium saucepan (see note), bring the cider, sugar and cranberries to a boil over medium heat. Cover and cook for 2 to 3 minutes, until the cranberries soften. Add the lemon juice, pears and raisins, and mix gently with a rubber spatula so you dont cut or gouge the pears. Reduce heat, cover and simmer the mixture for 5 minutes, stirring once or twice. Remove the cover and simmer for another 2 to 6 minutes, stirring occasionally, until the pears are just tender.

Transfer the compote to a bowl and serve. Cover and refrigerate any leftovers, which can be reheated the next day.

Note: Do not use aluminum or iron cookware for this recipe. The acids in the ingredients could react with the metal, giving the food an off-taste.

NOTES :
This recipe uses a minimum of sugar (or honey) so you dont miss the cranberry tartness. Simmer the mixture just until the pears are tender; pears overcook easily, so watch the timing. Serve this alone, with muffins, as a pancake topper, with plain yogurt, or as a filling for a winter shortcake.

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