| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Condiments, Side dish, Holiday |
1 |
Servings |
INGREDIENTS
|
|
-ELAINE RADIS BGMB90B MAKES 1 CUP |
| 1 |
tb |
Canola oil |
| 1/4 |
c |
Onion; chopped |
| 1/4 |
c |
Sugar |
| 2 |
tb |
Cider vinegar; or white |
| 1 |
lg |
Pear; or apple, seeded, cored and diced; about 1 c |
| 2 |
tb |
Raisins |
| 2 |
ts |
Whole mustard seed |
| 1 |
|
Knob preserved stem ginger; finely diced |
| 1/4 |
ts |
Hot red pepper flakes |
|
pn |
Salt |
INSTRUCTIONS
Heat the oil in a small saucepan and spften the oniuon, stirring. Add the
sugar and vinegar and cook until the sugar dissolves and makes a syrup.
While the liquid is still hot, stir in thediced pear and the remanining
ingredients. Taste carefully for the blanace of sseasonings. Serve at room
temperature.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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