Finely chop cranberries or process quickly in food processor. Mix in the sugar and adjust to taste. Refrigerate at least one hour. Slice pears in half. With a melon ball instrument, scoop out the flesh of the pear halves, discarding seeds and coarse core fiber. Reserve the shell, and coarsely chop the pear flesh. Add raspberry vinegar to mixture. Fill pear shells with a teaspoon of mix, as a plate garnish, and serve remaining as salsa.

Always be sure to use ripe pears.

Per serving: 241 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 63g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 3 1/2 Other Carbohydrates