Put garlic, onion, cranberries, vinegar, spices and 3/4 cup brown sugar in a 2 1/2 quart nonaluminum saucepan. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until thick, about 40 minutes.
Add the chopped pear and cook 10 minutes longer.
Remove from heat and add remaining sugar, to taste. (I usually do not).
Serve hot, cold or room temperature. May be refrigerated for up to one month.