Cranberry Pear Relish

JM Avallone


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.

pinch tips: How to Wash Fruits & Vegetables





30 Min


30 Min


Stove Top


4 c
cranberries ( about 1 pound) picked over
2 c
white sugar
1 c
fresh orange juice or your favorit carton brand
1 Tbsp
finely grated orange zest
slightly under-ripe pears

Directions Step-By-Step

when 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
Combine 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.
Tips: 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.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Dairy Free
Hashtags: #cranberries, #pears