To make the pear relish, bring pears, onion, butter and
ustard, and salt into the pear mixture and bring to a
ade Meyer Lemon Relish (recipe follows).
Meyer Lemon Relish:.
Place diced
For relish:.
Combine the tomatoes, green
In 3-quart saucepan, heat cranberries, sugar, vinegar, and water to boiling over high heat, stirring frequently.
Reduce heat to low; simmer, uncovered, until most of cranberries pop, about 10 minutes.
Add diced pear, cover and cook about 10 minutes longer. Cover and refrigerate relish until well chilled, about 4 hours. Can be transferred to an airtight container and kept in refrigerator for up to 2 days.
Makes about 3 cups.
Peel and core pears.
Seed both kinds of the peppers.
Coarsely grind pears, peppers and onions.
Place ground mixture in a large pot, adding the vinegar and sugar.
In a muslin bag, combine celery seed, pickling spices and mustard seed.
Tie bag shut and place in the pot.
Bring to a boil, then reduce heat and simmer 40 minutes. Remove spice bag.
Pour into sterilized canning jars and seal tightly.
Store pear relish in cellar or a cool, dry place.
Yields 8 pints.
Peel and soak pears in water with salt for 1 hour.
Remove pears from salt water; let drain.
Place sugar and vinegar in a large pot; stir.
Add all other ingredients to the sugar-vinegar mixture.
Pour pears on top.
Cook on medium heat for 1 hour, stirring constantly.
Wash, then boil, at least 4 to 5 pint jars and lids (use rims and caps with rubber seals).
Place pear relish into hot jars and seal tight.
Quarter oranges and discard center pith and seeds.
Quarter pear and discard center core and seeds.
Pick over cranberries; rinse.
Put oranges, pear and cranberries through a food chopper. Add sugar and mix well.
Chill at least 1 hour.
Place the apple in a small saucepan with one tablespoon water.
Cook over medium heat until tender but not mushy, about 5 minutes.
Cool completely.
In a large bowl, combine the ham and pepper relish ( \"Red Pepper Relish\" Recipe #239180 ).
Stir in the apple and blend well.
Cover and chill well before serving.
In a 2-quart saucepan, place pears and syrup, wine, cinnamon stick and cloves.
Bring to a boil; cover and simmer 10 minutes. Remove pears, cinnamon and cloves.
Reserve 6 pear halves and dice remainder.
Drain syrup from raspberries into a 1 Cup measuring cup.
Add enough water to equal 1 cup of liquid.
Set raspberries aside.
In a 3-quart saucepan over high heat, heat syrup mixture from the raspberries, sugar, pear and cranberries to boiling, stirring occasionally.
Reduce heat to low; simmer, uncovered, for about 10 minutes or until cranberries pop.
Stir raspberries into mixture.
Spoon relish into bowl.
Cover and refrigerate until chilled, about 3 hours.
il over high heat; add pear slices and cook, stirring occasionally
hen blend this into the pear mixture with the olive oil
.
For the keto cranberry relish: Add all the ingredients to
ac Style:\" If desired, this recipe can be used for larger
Put pears, onions and peppers through meat chopper.
Drain part of pear juice off or it will be soupy.
Add other ingredients and cook 30 minutes after it begins to boil.
Put hot relish into hot jars and seal.
Mix in order given and cook over low heat until thick.
Seal in hot jars. Store in a dark place. Some cooks like to mix 1/2 cup plain flour with some of the saved pear juice and make a thin paste.
Stir this into the mixture after it is done. This will cut cooking time. Be sure to cook until the relish is thick in either case.
and vanilla.
Add the pear mixture to the flour mixture
Note: I also tested this recipe using canned pears in their
flour and cornmeal. Add apples, pear, grapes and raisins.
COAT