Cranberry Relish with Pears and Walnuts

Name: Cranberry Relish with Pears and Walnuts
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 2 cups
Ingredients: 1 tablespoon unsalted butter; One 1-inch piece fresh ginger, minced (about 2 teaspoons); 1 medium shallot, 1/4-inch dice; 2 tablespoons dry sherry; 1 tablespoon balsamic vinegar; 3/4 cup sugar; 1 teaspoon lemon zest; One 12-ounce package fresh cranberries (3 cups), half roughly chopped; 1/2 cup toasted walnuts, roughly chopped; 2 scallions, white and green parts, sliced; 1 Bosc pear, peeled, cored and cut into matchsticks; 1/2 teaspoon salt; 1/4 teaspoon freshly ground pepper

Watch how to make this recipe.

Cranberry Relish with Pears and Walnuts

1 Review

This pickle-y version of an old favorite strikes a balance between savory and slightly sweet flavors. The tartness of vinegar makes this relish a little bit savory, which is not only good with turkey but quite good in a sandwich.

Level: Easy
Yield: 2 cups
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

245

Total Fat

9

Saturated Fat

2

Carbohydrates

41

Dietary Fiber

5

Sugar

32

Protein

2

Cholesterol

5

Sodium

199

Total: 40 min
Active: 10 min

Level: Easy
Yield: 2 cups
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

245

Total Fat

9

Saturated Fat

2

Carbohydrates

41

Dietary Fiber

5

Sugar

32

Protein

2

Cholesterol

5

Sodium

199

Total: 40 min
Active: 10 min

Ingredients

1 tablespoon unsalted butter

One 1-inch piece fresh ginger, minced (about 2 teaspoons)

1 medium shallot, 1/4-inch dice

2 tablespoons dry sherry

1 tablespoon balsamic vinegar

3/4 cup sugar

1 teaspoon lemon zest

One 12-ounce package fresh cranberries (3 cups), half roughly chopped

1/2 cup toasted walnuts, roughly chopped

2 scallions, white and green parts, sliced

1 Bosc pear, peeled, cored and cut into matchsticks

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

Directions

Melt the butter in a large saucepan over medium heat. Add the ginger and shallots and cook until the shallots are softened, 2 minutes, and then pour in the sherry and vinegar and simmer until the liquid is almost completely absorbed, 3 minutes. Stir in the sugar, lemon zest, whole cranberries and 1/2 cup water. Bring to a simmer and cook until the cranberries begin to burst and the mixture is thick and syrupy, 20 minutes. Pour into a medium bowl and let cool slightly. Fold in the chopped cranberries, walnuts, scallions and pears and season with the salt and pepper. Chill until ready to serve.

Recipe courtesy of Treva Chadwell for Cooking Channel