Gingered Cranberry Pear Relish Recipes

CRANBERRY-PEAR RELISH

Cranberry-Pear Relish image

Provided by Food Network Kitchen

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

1 small navel orange
1 (12-ounce) bag fresh or frozen cranberries
1 Bartlett pear, cored and cut into large chunks
1/2 cup light brown sugar
Pinch kosher salt
3 tablespoons pecans, toasted and coarsely chopped

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, AND GINGER RELISH

Cranberry, Pear, and Ginger Relish image

Make and share this Cranberry, Pear, and Ginger Relish recipe from Food.com.

Provided by Mirj2338

Categories Sauces

Time 15m

Yield 15 serving(s)

Number Of Ingredients 8

Ingredients

3 cups fresh cranberries
2 cups finely chopped, peeled Anjou pears (, , about 3 pears)
1 1/3 cups orange juice
1 1/4 cups dried cranberries
2/3 cup packed brown sugar
3 tablespoons dried currants or 3 tablespoons raisins
3 tablespoons minced crystallized ginger
1/8 teaspoon ground cardamom

Steps:

Combine all the ingredients in a large saucepan; bring to a boil.
Reduce heat, and simmer for 10 minutes, stirring occasionally.
Chill.

FRESH GINGER CRANBERRY RELISH

Fresh Ginger Cranberry Relish image

The reputation of this tasty relish goes way beyond your Thanksgiving dinner plate. It's great with poultry and pork, and will even perk up a ho-hum deli sandwich on-the-fly. -Melode Weiner, Plymouth, California

Provided by Taste of Home

Time 15m

Yield 5 cups.

Number Of Ingredients 5

Ingredients

1 large navel orange
1 medium lemon
2 packages (12 ounces each) fresh or frozen cranberries, thawed
1 cup sugar
1/3 to 1/2 cup coarsely chopped fresh gingerroot

Steps:

Cut unpeeled orange and lemon into wedges; remove any seeds. Transfer orange and lemon to a food processor; add remaining ingredients. Pulse until chopped. Transfer to a bowl; refrigerate, covered, overnight.

Nutrition Facts :

CRANBERRY PEAR RELISH

Cranberry Pear Relish image

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

Ingredients

1 medium navel orange
4 medium pears, peeled and coarsely chopped
1 package (12 ounces) fresh or frozen cranberries
1 cup packed brown sugar
1 teaspoon grated orange zest
1/2 teaspoon ground cinnamon
1 teaspoon minced fresh gingerroot
1/8 teaspoon ground allspice

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

GINGER PEAR CRANBERRY SAUCE

Ginger Pear Cranberry Sauce image

This gingery, pear-studded cranberry sauce is simply amazing.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes

Time 2h20m

Yield 8

Number Of Ingredients 11

Ingredients

1 (12 ounce) package fresh cranberries
1 large Bosc pear, peeled and diced
1 cup fresh orange juice
1 cup white sugar
¼ cup water
2 ounces candied ginger, minced
1 orange, zested
1 whole star anise pod
1 cinnamon stick
½ teaspoon garam masala
¼ teaspoon salt

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.

Nutrition Facts : Calories 171.5 calories, Carbohydrate 44.1 g, Fat 0.2 g, Fiber 3.1 g, Protein 0.6 g, Sodium 79 mg, Sugar 34.4 g

SPICED CRANBERRY & PEAR RELISH

Spiced cranberry & pear relish image

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

Ingredients

1 onion , finely chopped
2.5cm/1in piece ginger , peeled and grated
175ml raspberry or cider vinegar
140g caster sugar
2 garlic cloves , sliced
½ tsp ground cinnamon
½ tsp ground coriander
½ tsp ground allspice
1 dried red chilli , crumbled, seeds removed if you prefer
300g dried cranberries
4 pears , cored and cubed, peel left on

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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