Combine cranberry juice, orange juice, and sugar in a saucepan.

Heat gently, stirring until the sugar dissolves.

Add cinnamon stick and star anise (if using).

Boil the mixture for 5 minutes.

Peel the pears.

Place peeled pears in the saucepan with the cranberry syrup.

Cover the pan and simmer gently for 40 minutes, or until the pears are cooked and soft.

Remove the pan from heat and let the pears cool completely in the syrup.

Chill in the refrigerator for at least 2 hours, turning the pears occasionally to ensure even coloring.

Remove the pears from the pan.

Bring the remaining cranberry syrup to a boil for 20 minutes, or until it reduces into a thick syrup.

Add fresh cranberries and simmer for 5 minutes more.

Remove from heat and let the cranberry sauce cool completely.

Place a poached pear on each serving plate.

Spoon the cranberry sauce over and around the pears.

Serve chilled.