Beet & Pear Relish
Boil 4 small to medium beets in water until tender; drain, reserving 1/2 cup cooking liquid.
Peel beets and cut into quarters. Combine 1 cup cider vinegar, 1/2 cup sugar, 1 teaspoon coarse salt and 1 tablespoon mustard seed in non-reactive pan. Bring to a boil over high heat and continue boiling 2 minutes. Remove from heat and add beets; let stand, covered, overnight at room temperature. (Can keep in refrigerator up to 2 weeks.)
In a small bowl combine 1/4 cup heated orange juice and 1/4 cup dried cranberries. Let stand at least 5 minutes for berries to soften. Dice the pickled beets (you should have about 16 ounces).
Combine diced beets with 1/2 cup chopped red onion and 1 large firm, unpeeled chopped pear.
In a small bowl, blend 3 tablespoon honey, 1 tablespoon prepared horseradish, 1/2 teaspoon black pepper and 1/4 teaspoon ground cinnamon. Pour over beet mixture. Add cranberries and orange juice and mix well. Serve chilled or at room temperature.
Makes 3 cups.
Adapted from “Daily Herald,” February 8, 2006.