| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 1 | c | Finely Chopped Onion |
| 2 | ts | Minced Garlic |
| 2 | tb | Olive Oil |
| 1 | tb | Whole Mustard Seed |
| 2 | lg | Firmripe Pears, peel, core, chop |
| 1 | pk | (12 Oz) Cranberries, fresh or frozen |
| 1/2 | c | Brown Sugar, firmly packed |
| 3 | tb | Freshly Grated Horseradish, or more to taste |
| 3 | tb | Rice Wine Vinegar, or to taste |
| Salt And Freshly Ground Pepper, to taste |
INSTRUCTIONS
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 Recipe by: JOHN ASH SHOW #JA9771 Posted to MC-Recipe Digest V1 #501 by Bill Spalding <billspa@icanect.net> on Mar 05, 1997.
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