I made this relish for first time 53 years ago when I was 14. My mother wasn't able to prepare Thanksgiving dinner that year, so I was the cook for our family of 12! We all liked this dish so much that it became our family's traditional cranberry relish.
"THE BEETS Mother served with this meal came from our garden and were canned for the winter months. Even as a child I loved beets because they brought so much color to our table. Their tangy flavor is a great complement to the rest of the foods in this meal. —Sara Lindler, Irmo, South Carolina
If your pepper plants are as prolific as mine, this recipe will come in handy. The crunchy mix of sliced peppers gives a kick to salads, side dishes and sandwich toppings. —Starr Milam, Sheldon, Wisconsin
“Absolutely the best sweet relish I have tasted. It can be served warm, cold or at room temperature. My aunt swore by this relish, and I can see why. It cannot be matched!”
—Denise Patterson, Bainbridge, Ohio
A Christmas party at the tearoom we operate inspired my friend and me to create this relish. An instant hit, it turned everyone who tried it into a cranberry lover. When served in a glass dish, it's pretty enough to be the centerpiece of your table.