Yield: 4 servings
Measure | Ingredient |
---|---|
1 cup | Finely chopped onion |
2 teaspoons | Minced garlic |
2 tablespoons | Olive oil |
1 tablespoon | Whole mustard seed |
2 larges | Firmripe Bosc pears; peeled, |
\N \N | Cored and roughly chopped |
1 \N | (12-ounce) bag of |
\N \N | Cranberries, fresh or |
\N \N | Frozen |
½ cup | Firmly packed brown sugar |
3 \N | To 6 tablespoons freshly |
\N \N | Grated horseradish |
3 tablespoons | Rice wine vinegar, or to |
\N \N | Taste |
\N \N | Salt and freshly ground |
\N \N | Pepper to taste |
In a small saute pan, saute the onion and garlic in olive oil until soft but not brown. Add mustard seed and saute for 1 minute more. Set aside to cool.
Add pears, cranberries and sugar to a food processor and pulse a few times to coarsely chop mixture. Transfer to a bowl and stir in onion mixture, horseradish, vinegar, salt and pepper. Store covered in refrigerator up to 2 weeks.
Yield: about 3 cups
This recipe is courtesy of John Ash