SPICED CRANBERRY & PEAR RELISH
A Christmassy relish which will keep in the cupboard for up to six months, making it perfect for make-ahead gifts
Provided by Lulu Grimes
Categories Buffet, Condiment
Time 40m
Yield Makes 4 x 250g jars
Number Of Ingredients 11
Steps:
- Put all the ingredients except the pear in a non-reactive saucepan with a large pinch of salt. Bring it slowly to a simmer, stirring to make sure all the sugar has dissolved. Add the pear and continue cooking until the mixture has the consistency of thick jam.
- Sterilise your jars and lids by washing them in hot soapy water, rinsing well and drying them in a warm oven. Spoon the hot relish into the hot jars and seal. Leave to cool. Will keep unopened in a cool, dark place for up to 6 months. Once opened, relish is best eaten within 2 months.
Nutrition Facts : Calories 86 calories, Carbohydrate 22 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Sodium 0.01 milligram of sodium
CRANBERRY PEAR RELISH
Sweet and tart, this cranberry pear relish is perfect for the holidays.
Provided by Lauren Hartmann
Categories Side Dish
Time 20m
Number Of Ingredients 4
Steps:
- Add the cranberries, diced pears, sugar and water to a medium sized sauce pan.
- Stir and heat on medium. Bring to a simmer, reduce heat to medium low and keep at a low simmer.
- After about 5 minutes, the cranberries will start to burst, then begin to smash them with a fork.
- Continue to simmer for about 10 more minutes, and all the cranberries should have burst. Smash them all the way and then simmer for about 5 more minutes or until nice and thick,
- Remove from heat, let cool completely, then transfer to a container with a cover. Then put in the fridge to chill. It needs to chill for about 2-4 hours, but can stay in the fridge for about a week. Serve chilled or room temperature when ready,
Nutrition Facts : Calories 189 kcal, Carbohydrate 49 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 4 mg, Fiber 4 g, Sugar 41 g, ServingSize 1 serving
ORANGE-CRANBERRY-PEAR RELISH
Provided by Food Network Kitchen
Categories side-dish
Time 2h10m
Yield 10 to 12 servings
Number Of Ingredients 6
Steps:
- Wash and dry the orange. Cut the orange into small wedges, including the peel, and put in a food processor. Add the cranberries, pear, sugar, and salt. Pulse until coarsely chopped. Transfer to a bowl, cover, and refrigerate for at least 2 hours and up to 2 days. Just before serving, stir in the pecans.
CRANBERRY-PEAR RELISH
Steps:
- In a medium saucepan, combine the onion, sugar, wine, ginger, lemon peel, and salt. Bring to a boil over high heat, stirring to dissolve the sugar. Reduce the heat to maintain a simmer, then simmer for 15 minutes.
- Stir in the cranberries and pears, and simmer until the cranberries and onion have softened, about 20 minutes. The sauce will become a rich scarlet color.
- Remove and discard the lemon peel. Let cool to room temperature before serving. Store in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 170 kcal, Carbohydrate 41 g, Sugar 33 g, Fiber 3 g, Protein 1 g, Sodium 95 mg
CRANBERRY-PEAR SAUCE WITH GINGER AND ROSEMARY RECIPE
Give your usual holiday cranberry sauce a little bit more oomph with this delicious and easy homemade sauce recipe. Plus, because it's all made from scratch, you'll be able to make it as sweet, tart, thick, or thin as you want. The sweetness from this recipe comes from the maple syrup and the ripe pears; no refined sugars here! After trying this sauce, you'll probably never pick up another bottle of store-bought cranberry sauce again!
Provided by Renee' Groskreutz
Categories Recipe
Time 45m
Number Of Ingredients 7
Steps:
- Peel ripe pears and dice. Set aside.
- Peel ginger and grate finely. Set aside.
- Finely dice rosemary leaves.
- Add cranberries, pears, ginger, rosemary leaves, maple syrup, and water in a medium non-reactive saucepan. Cook over medium-high heat, stirring occasionally until the mixture starts to boil and the cranberries burst open approximately 5 minutes.
- Once the mixture has reached a rolling boil, reduce the heat to medium-low and allow to simmer for another 5-10 minutes. While cooking, mash cranberries and pears with a wooden spoon. Season with sea salt to taste and stir to combine.
- Remove from heat and allow the sauce to cool down for around 15-20 minutes.
- Check the consistency of the sauce. If it is too thick, add a bit of water to thin out the sauce. Add a bit more maple syrup to make it sweeter, if desired.
Nutrition Facts : Calories 88 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 4 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 101 grams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
CRANBERRY PEAR RELISH
Tart and tempting, this relish is a traditional part of Kathie Theis' holiday menu. "It's pleasant with both poultry and pork," she notes from Monticello, Minnesota. "My husband, children and grandkids like the pairing of fall fruits and the hint of ginger and cinnamon. It tastes just like autumn."
Provided by Taste of Home
Time 35m
Yield 4 cups.
Number Of Ingredients 8
Steps:
- Squeeze juice from the orange; add enough water to measure 1/2 cup. Pour into a saucepan; add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until the cranberries pop and mixture is thickened. Cool. Cover and store in the refrigerator.
Nutrition Facts : Calories 95 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 2g fiber), Protein 0 protein. Diabetic Exchanges
PEAR CRANBERRY SAUCE
We don't care for regular cranberry sauce, so I usually perk it up with other fruit. This pear version is the one my family requests most often. It's sweet, tangy and a beautiful ruby-red color. Since it keeps well in the refrigerator, I often make it in advance.
Provided by Taste of Home
Time 30m
Yield about 2 cups.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the pears, water, ginger and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cranberries and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until the cranberries have popped and sauce is slightly thickened, stirring several items. , Discard cinnamon sticks. Mash sauce if desired. Cool. Cover and refrigerate until serving.
Nutrition Facts : Calories 149 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 3g fiber), Protein 0 protein.
FRESH AND FRUITY CRANBERRY RELISH
A fresh fruity cranberry relish, perfect for Thanksgiving!
Provided by srah84
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 8h15m
Yield 8
Number Of Ingredients 6
Steps:
- Coarsely grind cranberries, oranges, and apples in a food mill or grinder; put in a bowl. Stir sugar, pineapple, and walnuts through the cranberry mixture.
- Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
Nutrition Facts : Calories 360.6 calories, Carbohydrate 81.9 g, Fat 5.1 g, Fiber 4.5 g, Protein 1.6 g, SaturatedFat 0.5 g, Sodium 2.1 mg, Sugar 74.4 g
PEAR HONEY CRANBERRY SAUCE
Refreshingly sweet, tart and tangy - this recipe is incredibly easy and it's a great change of pace from the usual boring cranberry sauce. The flavor of the cranberries mingles wonderfully with the pear, honey and lemon. It freezes well too!
Provided by Sue S.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 30m
Yield 10
Number Of Ingredients 7
Steps:
- In a medium saucepan, stir together the water and sugar over medium-high heat. Bring to a boil. Stir in pears, and reduce heat to medium. Cook, stirring frequently for 3 minutes, then stir in cranberries and honey. Continue to cook until cranberries pop and the mixture thickens slightly, about 5 minutes.
- Remove from heat and stir in the lemon juice and lemon zest. Cool to room temperature, then store covered in the refrigerator for up to one week.
Nutrition Facts : Calories 176.9 calories, Carbohydrate 47.3 g, Fat 0.1 g, Fiber 2.7 g, Protein 0.4 g, Sodium 2.4 mg, Sugar 42.5 g
CRANBERRY PEAR RELISH
Steps:
- 1) Combine sugar with water and lemon juice. Bring to a boil until the sugar is dissolved, then simmer for 5 minutes. 2) Add pears, peeled, cored and chopped coarsely. Return the mix to a boil and simmer again for 5 minutest. 3) Add cranberries; boil until the berries "pop", approximately 10 minutes. Remove the pot from heat. 4) Add lemon rind, cinnamon & allspice. 5) Let relish come to room temperature. Then refrigerate. Relish keeps for about a week.
CRANBERRY-PEAR RELISH
Make this vivid red relish ahead, transfer to a storage container and chill for up to one week. Cook, prep time and servings are approximate.
Provided by LtlPhyl 2
Categories Berries
Time 15m
Yield 3 cups
Number Of Ingredients 7
Steps:
- In a 2-quart saucepan bring sugar and water to boiling; stirring to dissolve sugar.
- Boil rapidly, uncovered.
- Add cranberries, pears, nutmeg, allspice and cinnamon.
- Return to boiling.
- Cook for 3 to 4 minutes or till cranberry skins pop; stirring occasionally.
- Remove from heat.
- Cover and chill.
- Remove cinnamon stick before serving.
Nutrition Facts : Calories 497.6, Fat 0.4, SaturatedFat 0.1, Sodium 4.1, Carbohydrate 129.1, Fiber 8, Sugar 114.7, Protein 0.8
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