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