1. In a medium saucepan (noncorrodible) combine the cranberries, 1 cup of the sugar and 1 cup of water. Bring to a boil over high heat. Reduce the heat to moderately low and simmer, stirring occasionally, until thickened, about 10 minutes. Remove from heat and let cool.
2. Peel, halve and core the pears. As you cut them, rub them with the lemon to prevent discoloration.
3. In a small saucepan, combine the coffee and the remaining 1 1/2 cups of sugar and bring to a simmer over moderate heat, stirring to dissolve the sugar. Add the pears and simmer until tender, about 15 minutes. Drain the pears.
4. As soon as the pears are cool enough to handle, cut into large chunks and add to the cooked cranberries. Let cool completely, then cover and refrigerate for up to 2 days before serving.
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|Serving Size: 1 Serving (405g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 2 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 3.5mg||0 %|
|Potassium 186.1mg||5 %|
|Total Carbohydrate 206g||61 %|
|Dietary Fiber 4.6g||19 %|
|Sugars, other 201.4g|
|Protein 0.6g||1 %|
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Calories per serving: 796
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