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Pear-Berry Compote

1 1/2 cups fresh or frozen cranberries
1 cup orange juice
1/3 cup firmly packed brown sugar
1 firm ripe Barlett or Bosc pear, pelled, cored and diced
1/4 teaspoon vanilla extract

1. Add cranberries, orange juice and brown sugar to 8-inch non-stick or stainless steel skillet. Simmer on low heat for 5 minutes or until cranberries split.
2. Stir in diced pear; continue simmering 12 to 15 minutes until cranberries break down and sauce thickens. Stir in vanilla; heat through. Cool at room temperature. Refrigerate.

Makes about 2 cups.

Recipe provided courtesy of Pork, The Other White Meat.