Pella Chronicle

November 14, 2012

Cranberry Pear Relish

Staff Writer
Spry

Pella — 1 medium yellow onion, diced

1 1/2 cups sugar

1/2 cup dry red wine

1 2-inch piece fresh ginger, peeled and grated

2 3-inch strips lemon zest

1 tsp. kosher salt

1 lb. fresh or frozen cranberries, thawed (if frozen) 4 cups

4 ripe Bosc pears, peeled, cored, and cut into 1/2-inch chunks

1. In a medium saucepan, combine the onion, sugar, wine, ginger, lemon zest and salt. Bring to a boil over high heat, stirring to dissolve the sugar. Reduce heat and simmer for 15 minutes.

2. Add cranberries and pears and simmer for 20 minutes or until the cranberries and onion have softened.

3. Remove and discard the lemon zest. Let cool to room temperature before serving. You can cover and refrigerate the relish for up to 2 weeks.

Serves 10.