1 (12-ounce) bag cranberries, picked over and washed
2 firm-ripe pears, peeled and cut up
1/2 cup plus 2 tablespoons firmly packed light brown sugar
5 tablespoons peeled, finely grated prepared horseradish or drained bottled horseradish
2 tablespoons red wine vinegar
Salt and freshly ground black pepper
In a food processor, combine cranberries, pears and brown sugar. Pulse until ingredients are chopped coarsely, but thoroughly.
Transfer mixture to a bowl and stir in horseradish, vinegar and salt and freshly ground pepper to taste. Cover and chill thoroughly in the refrigerator.
Serve with roasted poultry or pork. Keeps well, covered and chilled, for 2 weeks.
Makes 3 cups.