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  • Cranberry, Pear and Horseradish Relish

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  • 1 (12-ounce) bag cranberries, washed and picked over
    2 firm-ripe pears, peeled, cored and cut into 1-inch pieces
    3/4 cup firmly packed brown sugar
    4 to 6 tablespoons peeled and finely grated, fresh horseradish, or best-quality, drained, bottled horseradish
    1 teaspoon orange zest
    2 tablespoons vinegar (preferably fruit vinegar)
    Salt, to taste
    In a food processor, coarsely chop the cranberries and pears with the brown sugar, pulsing 3 to 4 times. Transfer mixture to a small bowl and stir in the horseradish to taste, then add the orange zest, vinegar and salt to taste. This relish keeps, chilled, for up to 2 weeks. It is a great holiday accompaniment to turkey, beef or ham. Great on leftover turkey sandwiches.
    Makes about 4 cups.
    — Recipe courtesy of The Willows Cooking School.
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