| 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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