CRANBERRY-PEAR RELISH
Provided by Food Network Kitchen
Categories side-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Wash and dry the orange. Cut the orange into small wedges, including the peel, and put in a food processor. Add the cranberries, pear, sugar, and salt. Pulse until coarsely chopped. Transfer to a bowl, cover, and refrigerate for at least 2 hours and up to 2 days. Just before serving, stir in the pecans.
ROASTED PEAR AND CRANBERRY RELISH
No one will guess that you threw together this elegant sauce from a few pantry staples in your spare time. Roasting the pears intensifies their sweetness and lends them a toasted aura that is the perfect counterpoint to tart, whole-berry cranberry sauce. The sweet and tart flavors combine perfectly in a nourishing relish to partner with roast turkey or any roasted meat - and offer one more way to enjoy fruit in your menu! Courtesy of Mealtime.org
Provided by cannedfood
Categories Low Protein
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preparation:.
- Preheat oven to 400°F.
- Blot pear chunks with paper towels to absorb all surface moisture. Toss with olive oil, rosemary, salt and pepper on a large rimmed sheet pan and spread into an even layer. Roast for 10 minutes. Toss, scatter pecans on top and roast five more minutes.
- Transfer to a bowl, cool for 10 minutes and fold in cranberry sauce.
- Nutritional Information Per Serving: Calories 244; Total fat 8g; Saturated fat 0g; Cholesterol 0mg; Sodium 109mg; Carbohydrate 50g; Fiber 3g; Protein 1g; Vitamin A 0%DV*; Vitamin C 6%DV; Folate 2%DV; Calcium 2%DV; Iron 5%DV; Potassium 6%DV.
- *Daily Value.
Nutrition Facts : Calories 262.5, Fat 8.3, SaturatedFat 0.8, Sodium 221.7, Carbohydrate 49.4, Fiber 4, Sugar 43, Protein 1.5
ROAST PORK LOIN WITH PEARS AND CRANBERRIES
Provided by Food Network Kitchen
Time 1h55m
Yield 6 Servings
Number Of Ingredients 11
Steps:
- 1. Position an oven rack in the center of the oven and preheat to 375°F. Pat the pork loin dry and sprinkle generously with salt and pepper. Add olive oil to a large oven-proof skillet and heat over medium-high heat. When very hot, add the pork and brown on all sides, about 8 minutes. Transfer to a platter.
- 2. Adjust the heat to medium and add 2 tablespoons of the butter. Add the pear wedges in a single layer and cook, turning once, until the pears are tender and begin to brown slightly, about 5 minutes. Transfer to the platter with the pork.
- 3. Stir the onions and rosemary into the skillet and cook until the onions begin to soften, about 5 minutes. Add the wine and cook until reduced by half, scraping up any brown bits on the bottom of the pan. Add the chicken broth and bring to a simmer. Place the pork back in the skillet and spoon the pears around the pork. Roast until an instant-read thermometer inserted into the thickest part registers 140°F, about 50 minutes. Transfer the pork to a cutting board; let rest at least 20 minutes while you make the pan sauce. Transfer the pears to a large platter.
- 4. Place the skillet over high heat and reduce the broth by half, about 6 minutes. Add the cranberries and mustard to the skillet; continue to cook until the mixture begins to thicken, about 5 more minutes. Whisk in the remaining 2 tablespoons butter and season with salt and pepper to taste. Slice the pork and serve with the sauce.
ROASTED PEAR AND CRANBERRY RELISH
Steps:
- Preparation Time: Approximately 5 minutes Cook Time: Approximately 15 minutes Preparation: Preheat oven to 400°F. Blot pear chunks with paper towels to absorb all surface moisture. Toss with olive oil, rosemary, salt and pepper on a large rimmed sheet pan and spread into an even layer. Roast for 10 minutes. Toss, scatter pecans on top and roast five more minutes. Transfer to a bowl, cool for 10 minutes and fold in cranberry sauce. Nutritional Information Per Serving: Calories 244; Total fat 8g; Saturated fat 0g; Cholesterol 0mg; Sodium 109mg; Carbohydrate 50g; Fiber 3g; Protein 1g; Vitamin A 0%DV*; Vitamin C 6%DV; Folate 2%DV; Calcium 2%DV; Iron 5%DV; Potassium 6%DV *Daily Value
SPICED CRANBERRY & PEAR RELISH
A Christmassy relish which will keep in the cupboard for up to six months, making it perfect for make-ahead gifts
Provided by Lulu Grimes
Categories Buffet, Condiment
Time 40m
Yield Makes 4 x 250g jars
Number Of Ingredients 11
Steps:
- Put all the ingredients except the pear in a non-reactive saucepan with a large pinch of salt. Bring it slowly to a simmer, stirring to make sure all the sugar has dissolved. Add the pear and continue cooking until the mixture has the consistency of thick jam.
- Sterilise your jars and lids by washing them in hot soapy water, rinsing well and drying them in a warm oven. Spoon the hot relish into the hot jars and seal. Leave to cool. Will keep unopened in a cool, dark place for up to 6 months. Once opened, relish is best eaten within 2 months.
Nutrition Facts : Calories 86 calories, Carbohydrate 22 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Sodium 0.01 milligram of sodium
ROASTED PEARS WITH FRESH CRANBERRIES
Oven baked pears with slightly sweet/spiced pink syrup and whole cranberries. I found this recipe years ago in a news paper and clipped it out. Took me a while to make it, but once I did, I knew it was a keeper. I then washed the jeans I was wearing when cooking and melted the news paper. I did a search on the net, but could not find it there. So I had to quickly write down the recipe before I forgot it. So hear it is for me to always have. Hope you enjoy it as well.
Provided by Coppercloud
Categories Dessert
Time 47m
Yield 8 half pear, 8 serving(s)
Number Of Ingredients 9
Steps:
- 1. Heat over to 400F, use a baking dish with 1" sides.
- 2. Lay peeled, split and cored half pears in baking dish cut side down.
- 3. Mix together 1 cup water, vinegar, salt, spice and sugar. Pour over pears and drop in pats of butter.
- 4. Bake for 15mins basting the pears once at 7 minutes time.
- 5. At 15 minutes cooking time, add 2 tablespoons water and cranberries to baking dish, bast pears again.
- 6. Bake for another 10 minutes, then bast pears. Check with fork to see if pears are tender.
- 7. If pears are tender then they are done, if not cook another 10-15 minutes.
- 8. You can add more water if needed. I also add more then 3/4 cup cranberries.
- 9. This is very good on it own or with vanilla ice cream.
Nutrition Facts : Calories 123.3, Fat 2.3, SaturatedFat 1.4, Cholesterol 5.7, Sodium 41.2, Carbohydrate 27.3, Fiber 4, Sugar 20, Protein 0.5
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