Cranberry Salad

4 cups fresh or frozen cranberries (14 oz)

3/4 cu packed light brown sugar

1/2 cup fresh orange juice (from 2 oranges)

1 cup peeled and chopped Bartlett pears (about 2 small pears)

1 cup chopped fresh pineapple (from 1 pineapple)

1/2 cup chopped toasted pecans

 

Bring the cranberries, brown sugar, and orange juice to a boil in a large saucepan over medium-high stirring often.  Reduce heat to medium-low, and simmer, stirring occasionally, until cranberries pop and mixture thickens, 12 to 15 minutes.  Remove from heat, and cool to room temperature, about 30 minutes.

Stir in the Bartlett pears, pineapple, celery, and pecans.  Transfer to a serving bowl; cover an chill salad 4 to 24 hours.