Roasted Pear And Cranberry Relish Recipes

CRANBERRY, PEAR, AND GINGER RELISH

Steps:

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

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.

ROASTED PEARS WITH FRESH CRANBERRIES

Steps:

• 1. Heat over to 400F, use a baking dish with 1" sides.
• 2. Lay peeled, split and cored half pears in baking dish cut side down.
• 3. Mix together 1 cup water, vinegar, salt, spice and sugar. Pour over pears and drop in pats of butter.
• 4. Bake for 15mins basting the pears once at 7 minutes time.
• 5. At 15 minutes cooking time, add 2 tablespoons water and cranberries to baking dish, bast pears again.
• 6. Bake for another 10 minutes, then bast pears. Check with fork to see if pears are tender.
• 7. If pears are tender then they are done, if not cook another 10-15 minutes.
• 8. You can add more water if needed. I also add more then 3/4 cup cranberries.
• 9. This is very good on it own or with vanilla ice cream.

PEAR-CRANBERRY CHUTNEY

Steps:

• In 2-quart saucepan, mix all ingredients. Heat to boiling; reduce heat to low. Simmer uncovered about 1 hour, stirring frequently, until thickened.
• Cool 1 hour, stirring occasionally. Serve chutney at room temperature for best flavor. Cover and refrigerate up to 2 weeks.