Name: Pickled Pears and Cranberries
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 jar, about 4 cups (1 litre)
Ingredients: 2 firm Bosc pears; 1 piece fresh ginger, about 1 inch (2.5 cm) long, peeled and cut into slices 1/8 inch (3 mm) thick; 3/4 cup (80 g) frozen or fresh cranberries; 1 cup (250 ml) rice vinegar; 1 cup (250 ml) water; 1/3 cup (75 ml) honey; 1 tbsp pink peppercorns; 1/2 tsp iodine-free sea salt or kosher salt; 2 star anise; 1 cinnamon stick, about 3 inches (7.5 cm) long; 1 bay leaf; 24 cranberry and hazelnut crackers

Note from Ricardo

After the refrigeration time in step 2, we recommend removing the spices to prevent the flavours from becoming too intense.

Serve the pickled pears and cranberries as part of an hors-oeuvres platter filled with bright tangy flavours, such as unripened cheese, chicken liver mousse, dry-cured hams, store-bought marinated and pickled vegetables, olives with lemon, mustard, sliced green apples and grapes.

Pickled Pears and Cranberries

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Chef’s Knife