In a small saute pan, saute the onion and garlic in olive oil until soft but not brown. Add mustard seed and saute for 1 minute more. Set aside to cool. Add pears, cranberries and sugar to a food processor and pulse a few times to coarsely chop mixture. Transfer to a bowl and stir in onion mixture, horseradish, vinegar, salt and pepper. Store covered in refrigerator up to 2 weeks. Yield: about 3 cups Recipe by: JOHN ASH SHOW #JA9771 Posted to MC-Recipe Digest V1 #501 by Bill Spalding
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|Serving Size: 1 Serving (449g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 79 (12%)|
|Amt Per Serving||% DV|
|Total Fat 8.8g||12 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 45.5mg||2 %|
|Potassium 679mg||18 %|
|Total Carbohydrate 143.5g||42 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 137g|
|Protein 5.5g||8 %|
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Calories per serving: 649
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