Here is one that I actually have to make 6 quarts of and send it to several houses on thanksgiving but this can be eaten with any roasted baked chicken or turkey dish. it’s just not for holidays, I can hear whining from states away if I don’t make it, so don’t open that can of cranberry sauce this is way to easy people that don’t like this dish will change there mind.
1when choosing pears either anjou or bosc will do anjou pears are juicier. you will need to core, peel and cut them into 1/3 inch dice
2Combine all ingredients in a heavy saucepan and stir well. Place pan over medium heat and boil until berries pop open Skim the foam off the surface with a metal spoon and let the relish cool to room temperature. Refrigerate, covered, for up to 2 months. Makes 10 servings.
3Tips: I still have some left in my fridg now its been 3 months and it is still good. I have also added apples to the mixture, I do normally just buy enough oranges to get the required zest you need it might take like 4 depending on the size make sure the oranges skins are not anything less then perfect as you will be eating this and really give them a good scrub with soap & rinse, then I add a box oj to make up the difference, as long as your pan is large enough you can double tripple this I promise you your cranberry jelly haters will love this dish, update lately I have been adding a lot less sugar for obvious reasons and it was well received.