Gingered Cranberry & Pear Relish
Serves 6-8
Sweet and tart combine in this seasonal relish that could very well take the place of your favorite canned cranberry condiment. Served warm or at room temperature, it’s sure to please those that like sweet with their savory. This recipe came from Coi chef/owner Daniel Patterson early in his career.
1½ cups sugar
1½ cups water
6 ripe Bosc pears 1 bag (12 ounces) cranberries 1½ teaspoons grated fresh
ginger 2 tablespoons cider vinegar 2 tablespoons fresh
lemon juice
1½ cups fresh pear juice
¼ teaspoon cinnamon
Salt and pepper, to taste
Instructions:
Combine the sugar and water in a small saucepan and make a simple syrup; boil until the mixture is clear, about 5 minutes. Cook for 1 minute longer, then remove from heat.
Peel, core and quarter 2 of the pears. Fully submerge in the simple syrup and cook over medium heat until tender. (If needed, use a small plate to weight them down.)
Using a slotted spoon, remove the pears and let cool.
Cook the cranberries in the same simple syrup until they soften. Remove with a slotted spoon and spread out on a plate to cool.
Strain the simple syrup into a stainless-steel bowl. Add the ginger, vinegar, half of the lemon juice, the poached pears and the pear juice. Puree the mixture in a blender, then pass through a fine strainer. Transfer to a saucepan and place over low heat.
Peel and dice the remaining 4 pears; add to the saucepan and simmer until just tender. Using a slotted spoon, remove the pear pieces from the liquid and spread out to cool.
Reduce the liquid to an applesauce consistency, stirring frequently. Remove from heat and let cool to room temperature.
Whisk the cinnamon, salt and pepper into the liquid. Stir in the pear pieces and cranberries.
Finish with the remaining lemon juice if desired. Makes about 4 cups.
Per serving:
345 calories, 1 g protein, 87 g carbohydrate, 1 g fat (0 g saturated), 0 mg cholesterol, 4 mg sodium, 6 g fiber.