Cranberry & Pear Relish - HOLIDAY SPIRIT COLLECTION

By Edward Bottone

Ingredients

1 12-ounce bag of cranberries, rinsed, picked over
½ cup firmly packed light brown sugar
½ cup raisins
2 pears, ripe but firm, peeled and chopped
2 tsp lemon zest, freshly grated
¼ cup candied ginger, chopped
¼ cup Gosling’s Black Seal® Rum
⅛ cup cider vinegar
generous pinch salt

Method

Combine all ingredients in a heavy bottomed saucepan and simmer, stirring occasionally, for 25 minutes, or until nearly all the berries have popped and the mixture has thickened. Put in a clean snap lid jar. Store relish in the refrigerator; keeps for 2 weeks.

Serve at room temperature with roast turkey, chicken, pork, ham or with salty cheeses.

Makes about 3 cups.

     
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