1. Combine pears, sugar, corn syrup, lemon juice, ginger and cloves in large nonreactive saucepan. Bring to boiling over medium heat. Cook, stirring occasionally, until mixture thickens, about 20 minutes.
2. Stir in dried cranberries; cook 5 minutes. Remove from heat. Spoon into sterilized glass jars; cover.
3. Refrigerate for up to 2 weeks. Makes 3 cups.