Cranberry 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:

• 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:

• 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,

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:

• 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.

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 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.

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:

• 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.

GINGER PEAR CRANBERRY SAUCE

Steps:

• Combine cranberries, diced pear, orange juice, sugar, water, candied ginger, orange zest, star anise, cinnamon stick, garam masala, and salt in a large saucepan over medium-high heat. Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until cranberries have softened, 10 to 12 minutes. Remove from heat and allow to cool completely.
• Remove cinnamon stick and star anise. Chill until ready to serve.

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.

CRANBERRY - PEAR SAUCE

Steps:

• In a medium saucepan, combine sugar, water and ginger root. Bring to boiling, stirring to dissolve sugar. Simmer, uncovered, 5 minutes.
• Add cranberries and pears to pan. Cook, uncovered, and stirring occasionally, until fruit softens and mixture thickens slightly - about 10 minutes. Cool to room temperature- about 3 hours. Can be made ahead and chilled. Remove ginger before serving.
• Makes 3 cups sauce.

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.