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Cooking With Chef Hermann: Cranberry Relish with Pears and Walnuts

Cranberry Relish with Pears and Walnuts


  • 1 TB Butter
  • 2 tsp minced ginger root
  • Q tsp shallots, minced
  • 2 TB dry sherry
  • 1 TB Balsamic vinegar
  • ¾ C Sugar
  • 1 tsp lemon zest
  • 12 oz cranberries, chop 1/3 of them and set aside
  • ½ C walnuts, toasted
  • 2 pears, peeled, cored, diced
  • 2 scallions, finely sliced, green parts only
  • ½ tsp salt
  • ¼ tsp ground white pepper


Sautee the shallot and ginger in the butter.  Add the sherry and vinegar and simmer until the liquid is almost all absorbed.  Add the sugar, zest, whole cranberries and cook until the cranberries are syrupy.  Remove from heat. Add the chopped cranberries and pears.  Fold in the walnuts and scallions. Chill until ready to serve.