PICKLED BEET, PEAR, AND SAGE CONSERVE

THIS CRIMSON-HUED CONSERVE STUDDED WITH TOASTED WALNUTS IS SWEET, TANGY, AND CRUNCHY—A PERFECT MATCH FOR PORK.

PREP: 20 MINUTES COOK: 40 MINUTES COOL: 30 MINUTES MAKES: 4 HALF-PINTS

2 16-ounce jars sliced or whole pickled beets, undrained
2 cups coarsely chopped, peeled fresh pears (2 medium)
½ cup sugar
2 tablespoons lemon juice
1 cup chopped walnuts, toasted (see Toasting Nuts)
2 tablespoons snipped fresh sage

1. Drain beets, reserving liquid from one of the jars (should have about ¾ cup liquid). Coarsely chop beets. In a large saucepan combine beets, the reserved liquid, and the pears. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until pears are softened, stirring occasionally.

2. Add sugar and lemon juice, stirring to dissolve sugar. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until thickened, stirring frequently. Stir in walnuts and sage.

3. Ladle conserve into half-pint freezer containers, leaving a ¼-inch headspace. Cool for 30 minutes. Seal and label containers.

4. Store in the refrigerator for up to 1 week or freeze for up to 3 months.

PER 2 TABLESPOONS: 61 cal., 2 g fat (0 g sat. fat), 0 mg chol., 75 mg sodium, 10 g carb., 1 g fiber, 1 g pro.