 
|
|||||||||||||
              
|
Thursday, December 02, 1999
Twas the day before Thanksgiving, and the PG Food desk was swamped with lots of last-minute recipe calls for the holiday. Several callers were looking for a Cranberry Pear Relish recipe that we could not find in our recipe database. We couldn't find it because it was actually published in Parade magazine, an insert printed elsewhere and stuffed in Sunday newspapers across the country, including the Post-Gazette. It was featured in Sheila Lukins' Simply Delicious column.
We repeat the recipe here by popular demand.
When choosing pears, either Anjou or Bosc will do. Anjou pears are juicier.
4 cups (about 1 pound) fresh cranberries, picked over
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.
Nutritional analysis per serving: 206 calories; 53 grams carbohydrates; 1 gram protein; no fat; no cholesterol.
|
||||||||||||
