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Cranberry Pear Relish

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."
  • Total Time
    Prep: 5 min. Cook: 30 min.
  • Makes
    4 cups


  • 1 medium navel orange
  • 4 medium pears, peeled and coarsely chopped
  • 1 package (12 ounces) fresh or frozen cranberries
  • 1 cup packed brown sugar
  • 1 teaspoon grated orange zest
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon minced fresh gingerroot
  • 1/8 teaspoon ground allspice


  • Squeeze juice from the orange; add enough water to measure 1/2 cup. Pour into a saucepan; add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until the cranberries pop and mixture is thickened. Cool. Cover and store in the refrigerator.
Nutrition Facts
1/4 cup: 95 calories, 0 fat (0 saturated fat), 0 cholesterol, 6mg sodium, 24g carbohydrate (0 sugars, 2g fiber), 0 protein. Diabetic Exchanges: 1 fruit, 1/2 starch.

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  • Fran Rushing
    Oct 23, 2012

    This is a great recipe. I had to substitute dry ginger spice but it still turned out great. I plan on making it every year.

  • ConnieK
    Aug 18, 2012

    No comment left

    Nov 18, 2009

    This is one of my traditional items I make for any holiday..I love it because it can be made ahead, it lasts over a week in the refrigerator. It is also great on oatmeal, in yogurt, or with a granola type cereal!!