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Share your recipes November 2016

Food Ventures

Beet and Pear Relish with Cranberries

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(Courtesy of Maple Syrup Cookbook, Storey Publishing) Yield: about 2 cups.

In cooler months, author Haedrich gently cooks the whole mixture in a saucepan with a large handful of cranberries, until the cranberries pop and soften, maybe 10 minutes. He serves with poultry or pork. Depending on how many cranberries you use, it might need a touch more maple to round off the tart edge. This keeps well in the refrigerator in a tightly covered jar.

 

4 medium beets

1 firm ripe pear, peeled, cored, and diced

1/3 cup chopped raisins

3 tablespoons pure maple syrup

Juice of 1 lemon (about 2 tablespoons)

1 teaspoon minced fresh gingerroot or ¼ teaspoon ground ginger

1/8 teaspoon ground cinnamon

 

Put the beets in a saucepan and add cold water to cover. Bring to a boil, then decrease the heat, cover the pan, and simmer until tender, about 30 minutes. Check for doneness by removing a beet and squeezing it quickly with your fingers; the beet will yield to the pressure when done. Drain the beets and run them under cold water.

When the beets are cool enough to handle, rub off the skins. Cut the beets into small dice. Combine the beets, pear, raisins, maple syrup, lemon juice, gingerroot, and cinnamon in a medium bowl. Stir well. (Note: this is the mixture you would gently cook with the cranberries). Refrigerate, covered, until ready to serve.

 


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