Sweeten Your Relationship this Mother-In-Law Day

Oct. 19, 2011 - PRLog -- This Sunday marks the 9th anniversary of Mother-in-Law Day, and we’d like to offer some special tips for sweetening that all too often sour relationship. A card company holiday celebrated every fourth Sunday of October since 2002, Mother-in-Law Day is an opportunity to let past off-putting interactions with your spouse’s mom become water under the bridge.

Bob Monkhouse, a comedian famous for his quips on mothers-in-law, once told a story: “My wife said, ‘Can my mother come down for the weekend?’ So I said, “Why?’ And she said, ‘Well, she’s been up on the roof two weeks already!’” Whether you can identify with this sentiment or not, it’s clear that nobody wants their relationship with their mother-in-law to end up in a situation like that. Here’s some advice that may help pull your relationship with your mother-in-law back from the brink.

First, take the time to compliment her and tell her that your spouse’s beautiful (eyes, hair or smile – pick one) are just like hers. Second, before preparing to cook dinner one night, ask her for a family recipe (even if you can barely stomach her cooking). Third, make her a homemade batch of sweet Ginger Pear Preserves with a recipe courtesy of Judith Choate’s “The Best Little Book of Preserves & Pickles.”

Pears and ginger are in season, and as an excellent glaze on baked winter fruits, Mrs. Choate’s recipe is guaranteed to put a smile on even the most ornery mother-in-law’s face. You can learn more about “The Best Little Book of Preserves & Pickles: Easy Jams & Jellies, Chutneys & Condiments, Sauces, Spreads & Syrups” at http://www.PreservesandPickles.com.

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Ginger Pear Preserves
Makes Five ½-pint jars

6 cups cored and chunked hard, ripe pears, preferably organic
1 whole lemon, preferably organic, seeded and chopped
¼ cup grated fresh ginger (or chopped candied ginger, if preferred)
4 cups sugar
½ cup water
¼ cup Poire Williams or other pear-flavored liqueur

Combine the pears with the lemon and ginger in a heavy saucepan. Stir in the sugar, water and pear liqueur and bring to a boil. Lower the heat and simmer gently for 15 minutes. Remove from the heat, cover and let stand in a cool place for 12 hours. Return to high heat and bring to a boil. Cook at a soft boil, stirring constantly, for about 40 minutes or until thick and translucent. Remove from the heat and immediately pour into hot sterilized jars. The Ginger Pear Preserves can be refrigerated for up to 6 weeks or sealed in a water bath according to USDA guidelines for up to 1 year.

For detailed instructions on the canning process or any other inquiries, please contact Red Rock Press through the info below.

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Daniel Kleinman
Red Rock Press
Daniel@RedRockPress.com
212-362-8304