| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Condiments, Mine |
3 |
1/2 cups |
INGREDIENTS
| 1 |
c |
Plus 2 tbs |
|
|
Light brown sugar |
| 1/3 |
c |
Red wine vinegar |
| 2 |
oz |
Ginger, peeled |
|
|
Cut in 1/8 by 1-inch strips |
| 1/4 |
ts |
Cayenne pepper |
| 1 |
pn |
Salt |
| 2 |
lb |
Pears (Bosc), peeled |
|
|
Cut into 1/2" dice |
| 3/4 |
lb |
Cranberries (3 1/3 cups) picked over |
INSTRUCTIONS
1. In a nonreactive medium saucepan, combine the sugar, vinegar, ginger,
cayenne, and salt and bring to a boil over moderate heat. Add the peats,
cover and cook until they are crisp-tender, about 10 minutes. Strain and
transfer the pears to a bowl. Return the liquid to the pan.
2. Add the cranberries to the liquid. Cover and cook over moderate heat
until the berries just begin to pop, about 3 minutes. Strain into a bowl
and add the cranberries to the pears. Return the liquid to the pan and boil
over moderately high heat until reduced to =AB cup, about 5 minutes. Stir
in the cranberry mixture and let cool. Serve chilled or at room
temperature.
Fine Cooking November 1995
Posted to MM-Recipes Digest by q591b4@ilos.net on Oct 26, 1998
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