Cranberry Coffee Pear Relish Recipes

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-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.

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:

• 1. Place onions, sugar, wine. ginger. lemon zest and salt in a medium saucepan. Bring to a boil then reduce to a simmer for 15 minutes. Add cranberries and pears to the pan, and continue to simmer for an additional 20 minutes or until the cranberries and onions have softened, and the color is a rich scarlet. Remove lemon zest strips. Allow relish to cool. Serve at room temperature. May be made two days in advance. Adjust seasoning if necessary.
• 2. Tip: Pick each cranberry with a pin or needle before cooking then. This will keep them from bursting and getting mushy as they cook.

ORANGE CRANBERRY PEAR RELISH

Steps:

• Wash and dry orange. Cut orange, with peel, into small wedges and place in a food processor. Add cranberries, pear, sugar, and salt. Pulse until coarsely chopped. Transfer to a bowl, cover, and refrigerate for 2 hours or up to 2 days. Just before serving, stir in the pecans.