Cranberry And Pear Relish Recipes

CRANBERRY PEAR RELISH

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.

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.

CRANBERRY-PEAR RELISH

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.

ORANGE-CRANBERRY-PEAR RELISH

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:

• 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 RELISH WITH GRAND MARNIER® AND PECANS

Steps:

• Bring the sugar, orange liqueur, orange juice, ginger, and orange zest to a boil in a saucepan over medium-high heat. Stir until the sugar has dissolved, then stir in the cranberries, and cook until they pop, about 5 minutes. Add the pecans, pour into a bowl, and refrigerate several hours until cold.

SPICED CRANBERRY & PEAR RELISH

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.

CRANBERRY AND RASPBERRY RELISH

Steps:

• Drain syrup from raspberries into a 1 Cup measuring cup.
• Add enough water to equal 1 cup of liquid.
• Set raspberries aside.
• In a 3-quart saucepan over high heat, heat syrup mixture from the raspberries, sugar, pear and cranberries to boiling, stirring occasionally.
• Reduce heat to low; simmer, uncovered, for about 10 minutes or until cranberries pop.
• Stir raspberries into mixture.
• Spoon relish into bowl.
• Cover and refrigerate until chilled, about 3 hours.

PEAR CRANBERRY SAUCE

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.

CRANBERRY AND PEAR CHUTNEY

Steps:

• In a heavy saucepan combine the cranberries, the brown sugar, the raisins, the pears, the zest, the gingerroot, the red pepper flakes, the onion, the vinegar, the mustard seeds, and the salt and simmer the mixture, stirring occasionally, for 20 to 25 minutes, or until the berries have burst. The chutney keeps, covered and chilled, for 2 weeks. Serve the chutney at room temperature.

CRANBERRY RELISH WITH PEARL ONIONS

Steps:

• Bring a pot of water to a boil. Cook onions 2 minutes, then transfer to a bowl of ice water. Drain. Peel onions, and cut in half. Combine all ingredients in a saucepan. Cover, and cook over medium-low heat until cranberries burst and onions are tender, about 40 minutes.

CRANBERRY SAUCE WITH PEARS AND CARDAMOM

Steps:

• Combine cranberry juice concentrate and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil. Mix in remaining ingredients. Simmer until pears are tender and cranberries burst, stirring occasionally, about 8 minutes. Remove from heat. Cool completely. Chill thoroughly. (Can be prepared 3 days ahead. Cover and keep refrigerated.)

CRANBERRY-PEAR SAUCE

Steps:

• In a medium-size, heavy-bottom non-aluminum saucepan, combine cranberries, pears, sugar, dried cherries, and 1/2 cup water. Bring to a boil over medium heat.
• Reduce to a simmer and cook, stirring frequently to prevent scorching, until berries have popped and are tender, about 15 minutes. Cool to room temperature. Cover and refrigerate until chilled.

PEAR HONEY CRANBERRY SAUCE

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.