Cranberry-Pear Relish Recipe

While there are lots of recipes for cranberry relish out there, many are for purists. You know the ones: cranberries , sugar, and maybe a little orange. We prefer a relish that includes a variety of fruits representing the autumnal bounty!

Whichever you prefer, starting with fresh cranberries is a must, and Vermont Cranberry Company produces some fine berries on their pristine farmland in northern Vermont.

What You Need:

  • 1 pound of fresh cranberries
  • 1 cup of water
  • 1 ½ cups of sugar
  • Orange zest from 1 orange
  • 1 whole orange, seeds removed, chopped
  • 1 cup apple, peeled and chopped
  • 1 cup pear, peeled and chopped
  • 1 cup of golden raisins
  • 1 tablespoon fresh lemon juice


  • In a medium-size heavy saucepan, combine cranberries and water. Cook over medium heat until cranberries burst, about 15 minutes.
  • Add all other ingredients, stirring frequently, until mixture thickens, about 30 minutes.
  • Pour finished cranberry mixture into a bowl and stir in the nuts.

Cranberry Relish may be made up to two weeks before Thanksgiving—refrigerate covered. You may also freeze for up to 6 months. While the relish is great with roast turkey and chicken, it is also wonderful as a spread for sandwiches, mixed with softened cream cheese for a quick holiday dip, or spooned over yogurt.

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