yield: 1,5 cups relish
2 cups cranberries
4 Bartlett or Conference pears
½ cup syrup from young shoots of pine
2 sprigs rosemary
1/8 teaspoon Pul Biber or cayenne pepper
1/8 teaspoon freshly ground black pepper
This may be the best cranberry relish combination. Ever! I combined the cranberries with pear and rosemary and young pine shoots syrup. Woodsy flavors. It came out just like that, naturally. When I bought on the local market some cranberries, I started thinking: How do I enhance its woodsy flavor? Ok, I will use the rosemary. What more, on the kitchen shelf there stood a jar of young of pine shoots syrup. To all that I will add pears – because they taste best with rosemary. The taste will be enhanced with some Pul Biber pepper (Aleppo is other name), recently my favorite! Several turns of black pepper and voila! Result – yummy! The relish is full of sweet and sour, woodsy flavors. Will be perfect added to turkey, goose or other meat. But also delicious with cheeses, or incorporated in a dessert.
Wash the cranberries wash under running water, then transfer then into a saucepan. Peel the pears, cut them in half and remove the cores. Cut the pears into thick cubes of ¾ inch, sprinkle with lemon juice. Add the pears to cranberries with together with the sprigs of rosemary pine shoot syrup with pine shoots and pepper. Cook the fruit over low heat until cranberries and pears start to fall apart. Transfer the relish into the jars.
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