| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 1 | c | Finely Chopped Onion |
| 2 | t | Minced Garlic |
| 2 | T | Olive Oil |
| 1 | T | Whole Mustard Seed |
| 2 | Firmripe Pears, peel core | |
| chop | ||
| 1 | 12 Oz Cranberries fresh | |
| or frozen | ||
| 1/2 | c | Brown Sugar, firmly packed |
| 3 | T | Freshly Grated Horseradish |
| or more to taste | ||
| 3 | T | 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.
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 941
Calories From Fat: 274
Total Fat: 33.6g
Cholesterol: 0mg
Sodium: 1891.7mg
Potassium: 2220.7mg
Carbohydrates: 172.1g
Fiber: 21.6g
Sugar: 119.8g
Protein: 22.1g