Cheri asked me to share a favorite family recipe for the holidays. We have so many, but here’s a recipe that I generally only break out at Thanksgiving (oops, belated!), yet I use it throughout the winter months.
My Cranberry Relish pops with vibrant shades of red and is sweet and tart with a rich cinnamon undertone. This isn’t a cranberry relish just for Thanksgiving, it would go great with any meal throughout the holidays!
The recipe is easy, quick, doubles well & freezes even better!
This could dress up any poultry or pork dish and makes a really nice hostess gift too!
Happy holidays & bon appetite!
- 1½ cups granulated sugar
- ½ cup water
- 1 12-ounce package of fresh cranberries (3 cups)
- 2 firm, medium red pears, cored and chopped (2 cups)
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- 1 4-inch stick of cinnamon
- In a 4-quart sauce pan, bring the water and sugar to a rapid boil, stirring to dissolve the sugar. Boil rapidly for 5 minutes.
- CAREFULLY add the cranberries, pears, nutmeg, allspice and cinnamon stick. Let the mixture return to a boil.
- Cook 3-4 minutes until the cranberry skins pop. Remove from heat and remove the cinnamon stick before serving. Let the relish cool before transferring to a container.
- Refrigerate up to 1 week or freeze up to 9 mos.