Wednesday, November 14, 2012

Thanksgiving Make Ahead...Cranberry Pear Relish

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This recipe is from Sheila Lufkins who co wrote The Silver Palate Cookbook.  I have made it for many  Thanksgivings but somehow had forgotten all about it.  It is a strong contender for this year's table.

The best thing about it is you can make it in advance and have one less thing to worry about.  It keeps for over a month in the refrigerator.

When choosing pears, either Anjou or Bosc will do, but Anjou pears are juicier.


4 cups (about 1 pound) fresh cranberries, picked over

2 cups sugar

1 cup fresh orange juice

1 tablespoon finely grated orange zest

2 slightly underripe pears, cored, peeled and cut 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, about 10 minutes. 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.

Lindaraxa Variations: reduce orange juice by 1/2 cup and add port in the same amount

You might also like:

Cranberry Orange Sauce

Cranberry Sauce With Port

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