Recipe by Christine L.
"Great with Turkey with Apricot Glaze! Can be made without the nuts 4 days ahead; add the nuts just before serving. Originally submitted to ThanksgivingRecipe.com."
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red wine vinegar
grated fresh ginger
ground black pepper
I did not like this recipe at all. The taste of ginger was overpowering!
Great with turkey as an alternative to cranberry sauce. Nice and spicey!
This recipe turned out full of strong flavors, like ginger, but is very tasty with poultry and pork. I used frozen sour cherries rather than dried cherries and it turned out great!
I first saw this recipe in the November 1994 issue of Bon Appetite. I tried it, I loved it, and I've made it every year since. It goes especially well with a cornbread sausage stuffing. The ginger flavor is very strong, and is supposed to be, but you're not supposed to eat heaping spoons full. I add a bit to each fork full of stuffing and the combination of flavors is wonderful.
* Percent Daily Values are based on a 2,000 calorie diet.
Pear Conserve with Cherries and Hazelnuts
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 63
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