Beet and Pear Relish
Adapted from Ken Haedrich’s Maple Syrup Cookbook
Ingredients
4 medium beets
1 ripe, firm pear (peeled, cored, and diced)
1 cup chopped raisins
3 tablespoons Mount Cabot Maple Syrup
1 teaspoon minced fresh ginger root or ¼ teaspoon of ground ginger
⅛ teaspoon nutmeg, cinnamon, allspice, and a dash of something else from your cabinet.
200 ml. (6.8 oz) of Pure Organic Maple Syrup from the White Mountains of New Hampshire. Single-Source, Unblended, Grade A, Amber Rich.
This elegant bottle makes a great housewarming surprise, stocking stuffer, or addition to a gift basket. Delicate, delicious, and fits nice near the whiskey in the home cocktail bar. Make it your own with a custom label for holidays, reunions, weddings, or client gifts.
500 ml. (16.9 oz.) of Pure Organic Maple Syrup from the White Mountains of New Hampshire. Single-Source, Unblended, Grade A, Amber Rich.
Our most enjoyed, this classic glass jug with a precision pouring spout fits right in the fridge door and doesn’t make a mess. Easy to drizzle or deluge into whatever dish you’re concocting and stable on the table, this pint jug is a staple supply in our kitchen.
1000ml (33.8 oz.) of Pure Organic Maple Syrup from the White Mountains of New Hampshire. Single-Source, Unblended, Grade A, Amber Rich.
For the serious syrup savant, this large classic glass jug with a precision pouring spout makes it easy to pour any volume of syrup ranging from gentle garnish to glug-glug-glug.
This relish compliments every summer picnic. Toss in chopped mint or a handful of cranberries for a cold nibble, or serve it up with poultry or pork.
Put the beets in a saucepan and cover with cold water. Bring to boil then reduce heat and simmer until tender (30 min).
Cool the beets and when able to handle them, rub off the skins. Cut the beets into small-medium dice.
Combine the beets with sliced pears, raisins, maple syrup, lemon juice, ginger and a dash of one other spice. I don’t know, surprise me. Stir well. Refrigerate, covered, until serving.