Spicy Cranberry-Pear Relish

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2 c Brown sugar
1 ts Ground coriander seed
2 Garlic; minced
4 Sprigs thyme
3 Jalapeno peppers, minced
1 ts Ground cloves
1 Medium-sized yellow onion,
1 tb Ground pepper
1 c Golden raisins
2 ts Cinnamon
2 tb Canola oil
1 c Cider vinegar
1 c Cabernet (preferably Hess
1/2 ts Ground nutmeg
3/4 c Maple syrup
3 tb Minced ginger
1 ts Ground allspice
6 c Cranberries
1 Bay leaf
6 Pears, peeled and diced to

Original recipe makes 1 Servings



>From the Wednesday, November 20, 1996 ? San Francisco Chronicle From chef Katie Sutton, The Hess Collection. INSTRUCTIONS: Heat the oil in a large stainless steel pot. Add the onion, jalapenos, ginger and garlic and saute over medium heat until translucent. Add the vinegar, Cabernet, brown sugar, spices and herbs. Simmer, stirring occasionally, until syrupy, about 20 minutes. Stir in cranberries, pears, raisins and maple syrup; simmer for 10 minutes. (If a lot of liquid remains, strain it off into a small saucepan, bring to a boil, reduce, then add back to fruit mixture.) Serve hot, warm or cold. Yields about 7 pints. PER Tbs: 20 calories, 0 g protein, 4 g carbohydrate, 0 g fat (0 g saturated), 0 mg cholesterol, 1 mg sodium, 0 g fiber. Posted to CHILE-HEADS DIGEST V3 #165 Date: Thu, 21 Nov 1996 13:58:50 PST From: Mike Bowers

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