Cranberry-Cherry Relish

1 Review
From: EatingWell Magazine Fall 2002

Dark cherries may be unusual in a traditional cranberry relish, but they are an interesting and worthwhile addition. They give the relish a beautiful ruby hue and complex taste; pears provide a delicate balance to the assertive red fruits.

Ingredients 56 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 56 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 12-ounce package fresh or frozen cranberries, (3 cups)
  • 1 10-ounce package frozen sweet cherries, (2 cups)
  • 2 firm ripe pears, such as Bosc or Anjou, peeled and cubed
  • 3/4 cup cider vinegar
  • 1/2 cup packed light brown sugar
  • Pinch of ground nutmeg
  • Pinch of ground cinnamon

Preparation

  • Active

  • Ready In

  1. Combine cranberries, cherries, pears, vinegar, sugar, nutmeg and cinnamon in a large heavy saucepan and bring the mixture to a simmer over medium-high heat, stirring often to prevent sticking. Reduce heat to low and cook, stirring occasionally, until the fruit is tender and the relish has thickened, 40 to 45 minutes. Let cool.
  • Make Ahead Tip: The relish will keep, covered, in the refrigerator for up to 2 weeks.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 16 calories; 0 g fat(0 g sat); 1 g fiber; 4 g carbohydrates; 0 g protein; 0 mcg folate; 0 mg cholesterol; 3 g sugars; g added sugars; 12 IU vitamin A; 1 mg vitamin C; 1 mg calcium; 0 mg iron; 0 mg sodium; 24 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: Free Food

Reviews 1

November 17, 2012
profile image
By: waderuth29
Best cranberry sauce ever This has been a tradition on my Thanksgiving table since 2002. Even when I don't have Thanksgiving at my home, I bring it with me. Delicious. Pros: Easy to make. Balanced flavor. Cons: Cut back on the vinegar