2 cups distilled white vinegar
2 cups sugar
4 cups natural and/or golden raisins
1/3 cup coarsely chopped candied ginger, or
2 Tbs mustard seeds
1 tsp red pepper flakes
4 cups peeled, cored and diced firm pears or tart apples
1 cup diced red bell pepper


Mix vinegar and sugar in Dutch oven.
Add raisins, ginger and pepper flakes.
Bring to a boil. Reduce heat; simmer 5 minutes.
Mix in pears and bell pepper.
Return to boil; simmer 5 minutes.
Spoon into jars; cover and cool.
Store in refrigerator.
Drain and serve with meats, poultry and cheese.
This relish is great accompaniment to ham and other roasted meats.
Keeps in the refrigerator for up to a month.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/10/98