This recipe is from Sheila Lufkins who co wrote The Silver Palate Cookbook
The best thing about it is you can make it in advance and have one less thing to worry about. It keeps for over a month in the refrigerator.
When choosing pears, either Anjou or Bosc will do, but Anjou pears are juicier.
Ingredients
4 cups (about 1 pound) fresh cranberries, picked over
2 cups sugar
1 cup fresh orange juice
1 tablespoon finely grated orange zest
2 slightly underripe pears, cored, peeled and cut into 1/3- inch dice
Method
Combine all ingredients in a heavy saucepan and stir well. Place pan over medium heat and boil until berries pop open, about 10 minutes. Skim the foam off the surface with a metal spoon and let the relish cool to room temperature. Refrigerate, covered, for up to 2 months. Makes 10 servings.
Lindaraxa Variations: reduce orange juice by 1/2 cup and add port in the same amount
You might also like:
Cranberry Orange Sauce
Cranberry Sauce With Port
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