Rich color, a perky texture and tongue-tingling flavor make this relish a feast for the eyes and the taste buds. It's lovely for a special dinner, a ladies luncheon or as a stand-alone salad topped with cottage cheese. It's also a great way to use up holiday cranberries. —Henryetta Lewis
Santa Fe, New Mexico
SO MUCH time and effort went into preparing meals for our large family that it was a real bonus to find a recipe with a shortcut. This salad was one of them.
The dish became part of a special meal our family enjoyed during the holidays. I recall lots of second helpings being requested, but not many leftovers.
-Rosemary Talcott, Worthington, Minnesota
Break away from tradition and serve this tasty alternative to plain ol' cranberry sauce. The mild rum and clove flavors give it a homey, comforting feel that pairs well with traditional Thanksgiving dishes. —Amy Nutoni, La Crescent, Minnesota
This is the only cranberry relish my kids will eat. It can be made up to one week ahead of time, and I personally think it gets better after it sits for a day or two. If you have leftovers after a big meal, spoon it over turkey sandwiches the next day.—Sheila Tate, Hartselle, Alabama