Cranberry Relish with Pears and Walnuts

This pickle-y version of an old favorite strikes a balance between savory and slightly sweet flavors. The tartness of vinegar makes this relish a little bit savory, which is not only good with turkey but quite good in a sandwich.

Recipe courtesy of Treva Chadwell for Cooking Channel
TOTAL TIME: 40 min
Prep: 10 min
Inactive Prep: 5 min
Cook: 25 min
 
YIELD: 2 cups
LEVEL: Easy

ingredients

  • One 12-ounce package fresh cranberries (3 cups), half roughly chopped
  • 1/2 cup toasted walnuts, roughly chopped
  • 2 scallions, white and green parts, sliced
  • 1 Bosc pear, peeled, cored and cut into matchsticks
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
recipe tools

Directions

Melt the butter in a large saucepan over medium heat. Add the ginger and shallots and cook until the shallots are softened, 2 minutes, and then pour in the sherry and vinegar and simmer until the liquid is almost completely absorbed, 3 minutes. Stir in the sugar, lemon zest, whole cranberries and 1/2 cup water. Bring to a simmer and cook until the cranberries begin to burst and the mixture is thick and syrupy, 20 minutes. Pour into a medium bowl and let cool slightly.

Fold in the chopped cranberries, walnuts, scallions and pears and season with the salt and pepper. Chill until ready to serve.

Explore More On

All Topics
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Haylie's America

Get Cooking Channel on your TV.