Cranberry, Pear and Ginger Relish

by Sue Taggart

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.

Related Posts