Cranberry, Pear and Ginger Relish
Do you throw away the cranberry jelly every Thanksgiving? This recipe is guaranteed to disappear right off the plate! It also makes a perfect hostess gift.
You can make a week ahead of time and keep refrigerated.
Makes about 3 cups:
1 c and 2 tbsp light brown sugar
1/3 c red wine vinegar
2 oz fresh ginger, peeled and cut into 1″x 1/8″ strips
2 lbs fresh pears, peeled and cut into 1/3″ chunks
3/4 lbs fresh cranberries
1/4 tsp cayenne pepper
pinch of salt
Combine the sugar, vinegar, ginger, cayenne pepper and salt in a pan and bring to the boil over a moderate heat. Add pears, cover and simmer over medium heat until tender – about 10 minutes. Add cranberries, cover and cook for 3-6 minutes until they pop. Continue to cook on low heat for a further 5 minutes. Let cool. If the relish is too tart add more sugar – not too much, this is not supposed to be sweet like a jam.
Once cooled, serve at room temperature or put into storage jars and keep refrigerated until ready to use. Perfect with turkey but also works with roast chicken or pork.