4 pears, about 5-6 ounces each 2 cups dry red wine or unsweetened currant or cherry juice cup raw sugar (may be omitted and the modern palate would not miss is) 1 cinnamon stick about 4 inches long teaspoon each peppercorns and whole allspice Zest of one lemon 1 cup of fresh or frozen cranberries In a pan large enough to accommodate 8 pear halves lying flat, heat the wine or juice, sugar, and spices until they come to a soft boil, reduce heat and add the cranberries and cook another ten minutes
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