Cranberry And Pear Relish
4 cups cranberries (fresh or frozen)
2 pears; peeled and chopped
1 cup granulated sugar
3/4 cup water
1 small onion; finely chopped
3 tablespoon white vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon each salt, chili powder, cinnamon
1/2 cup golden raisins
In the fall, any variety of pear will do. However, in winter, Bosc
pears retain their shape and crispness nicely in this relish. In
heavy saucepan, combine cranberries, pears, sugar and water; bring
to boil over medium-high heat. Reduce heat to medium; boil for 5
minutes, stirring occasionally. Add onion, vinegar, Worcestershire
sauce, salt, chili powder and cinnamon; return to boil. Reduce heat
to medium and cook for 5 minutes, stirring occasionally. Add raisins;
reduce heat to low and simmer for 5 minutes, stirring occasionally.
Ladle into jars and refrigerate for up to 3 weeks. For longer
storage, fill hot sterilized canning jars, leaving 1/4-inch headspace.
Cover with lids that have been boiled for 5 minutes; seal with
screw-top bands. Process in boiling water bath for 10 minutes. Let
cool on racks; label and store in cool, dark, dry place.
Yield: about 4 cups