Roasted Pear And Cranberry Relish Recipes

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.

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.

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.

Steps:

• In a medium saucepan, stir together the water and sugar over medium-high heat. Bring to a boil. Stir in pears, and reduce heat to medium. Cook, stirring frequently for 3 minutes, then stir in cranberries and honey. Continue to cook until cranberries pop and the mixture thickens slightly, about 5 minutes.
• Remove from heat and stir in the lemon juice and lemon zest. Cool to room temperature, then store covered in the refrigerator for up to one week.

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.

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.

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.

Steps:

• Preparation:.
• Preheat oven to 400°F.
• Blot pear chunks with paper towels to absorb all surface moisture. Toss with olive oil, rosemary, salt and pepper on a large rimmed sheet pan and spread into an even layer. Roast for 10 minutes. Toss, scatter pecans on top and roast five more minutes.
• Transfer to a bowl, cool for 10 minutes and fold in cranberry sauce.
• Nutritional Information Per Serving: Calories 244; Total fat 8g; Saturated fat 0g; Cholesterol 0mg; Sodium 109mg; Carbohydrate 50g; Fiber 3g; Protein 1g; Vitamin A 0%DV*; Vitamin C 6%DV; Folate 2%DV; Calcium 2%DV; Iron 5%DV; Potassium 6%DV.
• *Daily Value.