1/2 cup red-wine vinegar
1/2 cup water
2/3 cup sugar
3 cups fresh or frozen cranberries
1 Tbsp. orange zest
1 (16-oz) jar sliced pickled beets, drained and quartered
1. Bring vinegar, water, and sugar to a boil in a medium heavy saucepan, stirring until sugar is dissolved.
2. Add cranberries, orange zest and let simmer uncovered, stirring occasionally, until berries have burst and mixture has thickened, about 20-30 minutes.
3. Stir in beets and let cool.
4. Serve at room temperature or chilled.
CARAMELIZED UPSIDE-DOWN PEAR TART
2 pounds large and firm ripe Bosc pears, peeled, halved and cored
1/2 stick unsalted butter
1/2 cup sugar
1 Tbsp. cognac
1/2 tsp. cinnamon
1/4 tsp. ginger
1/2 Tbsp. raisins
1 9-inch frozen pastry dough, thawed
Optional accompaniments: Lightly sweetened whipped cream or vanilla ice cream