A lovely red color and nice tangy flavor make this relish a hit whenever I serve it. It's great at Thanksgiving and Christmas - or any time. I keep frozen cranberries on hand so we can enjoy it year-round.
-Maureen Alexander, San Jose, California
This special relish is a wonderful side dish for turkey or ham. I especially appreciate it during the hectic holiday season because it can be made ahead of time and refrigerated until serving. —Julie Wesson of Hainesville, Illinois
Feature this no-fuss relish alongside your bird or roast and just wait for compliments. "One year I brought this to a church Thanksgiving dinner," recalls Cathy Rogers of Ashewille, North Carolina. "Several people asked what spices I used to make it so terrific.
Tart and tempting, this relish is a traditional part of Kathie Theis' holiday menu. "It's pleasant with both poultry and pork," she notes from Monticello, Minnesota. "My husband, children and grandkids like the pairing of fall fruits and the hint of ginger and cinnamon. It tastes just like autumn."
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.
With gorgeous color and three kinds of tangy fruit, this ruby-red relish is always a highlight of holiday menus. Enjoy it straight from the stove or chilled, whichever your family prefers.—B. J. Reimer, Fowler, Kansas