Sweet Hot Cranberry Relish
Fresh cranberry and pear relish with the spicy and pungent addition of horseradish.
1 (12-ounce) bag cranberries, picked over and washed
2 firm-ripe pears, peeled and cut up
1/2 cup plus 2 tablespoons firmly packed light brown sugar
5 tablespoons peeled, finely grated prepared horseradish or drained bottled horseradish
2 tablespoons red wine vinegar
Salt and freshly ground black pepper
- In a food processor, combine cranberries, pears and brown sugar. Pulse until ingredients are chopped coarsely, but thoroughly.
- Transfer mixture to a bowl and stir in horseradish, vinegar and salt and freshly ground pepper to taste. Cover and chill thoroughly in the refrigerator.
- Serve with roasted poultry or pork. Keeps well, covered and chilled, for 2 weeks.
Makes 3 cups.
Recipe provided courtesy of Horseradish.org.