Preheat oven to 350 degrees.

In a bowl, add the flour, sugar and baking soda. Whisk together.

Add in the eggs and reserved 3/4 pear juice. Mix together until combined.

Mix the cranberries and pears into the batter. Pour into a 9 x13 pan.

Bake at 350 degrees for 45 minutes or until a toothpick inserted in the center comes out clean.

Meanwhile, make the caramel sauce.  Add the butter, evaporated milk, and butter to a sauce pan. Heat over medium heat until it starts to boil. Cook until the color goes from a light cream color to a light tan color.

Remove from the heat and mix in the salt and vanilla. Serve the sauce of slices of the warm baked pudding. Serves 12.