PEAR RELISH
This is a great topping for hot dogs, or even tortilla chips. A great way to use extra pears.
Provided by Travis Deck
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 3h10m
Yield 192
Number Of Ingredients 9
Steps:
- Place pears into a large stock pot, add water to cover, and boil until tender, about 20 minutes. Drain and cool. When pears are cool, peel, core, and coarsely chop.
- Place pears, onions, green bell peppers, and jalapeno peppers into a food processor, working in batches if necessary, and chop the pears and vegetables finely. Transfer pears and vegetables, including any juice, to a large pot.
- Stir vinegar, sugar, prepared mustard, and salt into the pear mixture and bring to a boil; reduce heat to medium-low and simmer until flavors have blended and relish is thickened, about 1 hour.
- Sterilize jars and lids in boiling water for at least 5 minutes. Pack pear relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for about 20 minutes or the amount of time recommended for your area.
- Remove the jars from the stockpot and cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 18.6 calories, Carbohydrate 4.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 51.7 mg, Sugar 3.6 g
PEAR RELISH
This relish is wonderful on all types of vegetables. It has a sweet, but hot flavor and is considered a staple in our home. Also, it goes well with pork. Prep time and cook time may vary, depending on whether you chop by hand or food processor.
Provided by Jellyqueen
Categories Pears
Time 3h
Yield 6-8 pints
Number Of Ingredients 8
Steps:
- Chop all ingredients.
- Cook until tender.
- Pour into heated jars.
- Clean rims of jars and place lids and rings on jars and tighten.
- Process in hot water bath.
- Remove from heat and tighten rings again.
- Set out and allow to cool completely before storing.
Nutrition Facts : Calories 951.4, Fat 1.6, SaturatedFat 0.3, Sodium 609.7, Carbohydrate 235, Fiber 29.6, Sugar 181.4, Protein 7.1
PEAR RELISH WITH PEPPERS
This pear relish recipe is made with ground up pears, peppers, and onions, along with vinegar, sugar, salt, and pickling spices.
Provided by Diana Rattray
Categories Condiment
Time 50m
Number Of Ingredients 9
Steps:
- Gather the ingredients.
- Using a food processor, grind the pears, bell peppers, and onions together; you will need to do this in batches.
- Put the ground mixture in a colander to drain off all excess liquid.
- In a large nonreactive kettle, combine the vinegar, sugar, salt, pickling spices, and turmeric. Bring to a boil and cook for 10 minutes.
- Add the ground-up fruit and vegetables to the kettle and return to a boil. Boil for an additional 15 minutes.
- Spoon the relish into hot sterilized jars and seal quickly.
- Process for 15 minutes in a boiling-water canner.
- Serve the relish with roasted or grilled meats and enjoy.
Nutrition Facts : Calories 1168 kcal, Carbohydrate 294 g, Cholesterol 0 mg, Fiber 33 g, Protein 6 g, SaturatedFat 0 g, Sodium 2938 mg, Fat 2 g, ServingSize 6 pints (6 servings), UnsaturatedFat 2 g
CRANBERRY-PEAR RELISH
Provided by Food Network Kitchen
Categories side-dish
Time 2h10m
Yield 6 to 8 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.
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.
DELICIOUS GEORGIA PEAR RELISH
A lady in rural Georgia gave this recipe to me after tasting it at her home, where she had peach and pear trees. I have savored that visit and remember her when I make the best pear relish.
Provided by out of here
Categories Pears
Time 1h40m
Yield 12 8oz.jars
Number Of Ingredients 8
Steps:
- Put through food grinder all the ingredients.
- When everything is ground up, mix all together
- in a large canning kettle.
- Cook for 40 minutes.
- Put in jars and seal.
QUICK PEAR CHUTNEY
Sweet, nutty, and tangy, this condiment is a delicious accompaniment to our Pancetta-Wrapped Pork Roast.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Spread walnuts in a single layer on a small rimmed baking sheet, and toast until fragrant and browned, 7 to 9 minutes. Remove from heat; let cool, and roughly chop. Set aside.
- Heat oil in a small saucepan over medium heat. Add shallot, and saute until softened, about 2 minutes. Add pears, vinegar, honey, and cloves. Bring to a boil, reduce heat, and cook until pears are tender, 4 to 5 minutes. Discard cloves, and stir in raisins and reserved walnuts. Remove from heat. Serve warm or at room temperature.
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
SPICED PEAR AND SHALLOT RELISH
Categories Condiment/Spread Quick & Easy Low Sodium Pear Red Wine Fall Shallot Gourmet
Yield Makes about 2 3/4 cups
Number Of Ingredients 9
Steps:
- In a saucepan bring wine, water, sugar, and lemon juice to a boil, stirring to dissolve sugar. Tie spices in a cheesecloth bag and add to wine syrup. Simmer syrup 5 minutes.
- Peel and core pears and cut in 1/4-inch dice. Poach pears in syrup at a bare simmer, uncovered, stirring once or twice, 5 minutes and discard spice bag. Remove pan from heat and stir in shallots. Relish may be made 1 week ahead and chilled, covered.
- Serve relish chilled or at room temperature with poultry or pork.
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
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PEAR RELISH RECIPE | MYRECIPES
From myrecipes.com
Servings 5.5
- Grind together pears, onion, pickles, and peppers in a large mixing bowl, using coarse blade of a food grinder. Add salt, stirring well. Cover and let stand at room temperature 1 hour. Rinse and drain. Set aside.
- Combine sugar, cornstarch, mustard, and turmeric in a stainless steel stockpot; stir well. Add vinegar, stirring to make a paste. Stir in reserved ground vegetables. Bring to a rolling boil. Reduce heat to medium; cook, uncovered, 50 minutes or until vegetables are tender and mixture thickens; stir frequently.
- Quickly ladle relish into hot sterilized jars, leaving 1/2-inch head space. Remove air bubbles. Cover with metal lids, and screw bands tight. Process relish in boiling-water bath 15 minutes. Serve with meats or vegetables.
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1/5 Total Time 1 hr 15 minsCategory Dip, Sauce & CondimentCalories 357 per serving
- Mix all the ingredients together in a large pot and cook them for about an hour until the mixture forms a thick consistency.
- Stir the mixture frequently. Once you're done cooking, ladle the relish into hot sterilized pint jars. Then cover and process them via boiling water bath canning for 15 minutes.
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