Pears with cranberries in spiced broth

Ingredients for 1 servings:

• 500 g cranberries, fresh
• 1 liter of water
• 1 kg sugar
• 10 bulb(s)
• 1 cinnamon stick(s)
• 3 cloves

Instructions

Working time approx. 1 hour; Rest time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 30 minutes

As a gift, for 4 glasses

The ingredients are for 4 jars with approximately 800 ml capacity and twist-off lids. Wash the jars, rinse with hot water, and dry in the oven at 100°C. Sort the cranberries, wash, and pat dry. Place them in a saucepan with the water and sugar. Bring to a boil, stirring occasionally, and simmer for 5 minutes. Place the pears in a sieve, reserving the liquid and pouring it back into the saucepan. Peel the pears, halve them lengthwise, and remove the cores. Add the pears, cinnamon stick, and cloves to the liquid and simmer for 10-20 minutes, depending on the firmness of the pears. Layer the pears and cranberries in the jars. Remove the cinnamon stick and cloves from the liquid, then bring the liquid back to a boil. Pour the liquid over the fruit. Immediately close the jars with the twist-off lids, turn them upside down, and let stand for about 5 minutes to create a vacuum. Turn them upside down again and let cool completely. The contents will keep for at least a year in a cool, dark place, but it tastes best when consumed within six months. Served with a scoop of vanilla ice cream, it also makes a delicious dessert.