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
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
This recipe came from my aunt, who for many years invited our family to her home for Christmas dinner. I took great delight in helping myself to this relish because she always served it in one of her fancy dishes, used only on the holidays.
-Ruth Collins, Blossvale, New York
With its festive color and refreshing citrus-cranberry flavor, this lovely relish works well at large holiday gatherings. It’s also convenient because you can make it in advance.
North Prairie, Wisconsin
The reputation of this tasty relish goes way beyond your Thanksgiving dinner plate. It’s great with poultry and pork, and will even perk up a ho-hum deli sandwich on-the-fly. —Melode Weiner, Plymouth, California
My son is a strawberry fanatic. Anything with strawberries in it is a must-have in his book. I'll always remember the look on his face the first time he tried this. It was love at first sight! —Karen Wilkes, Lakewood, California
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."
As a descendant of Myles Standish, I sponsored a dinner at my bed-and-breakfast a few years back to offer folks some holiday history and a taste of the foods offered at the first Thanksgiving. This relish was one of the menu items.—Standish House, Norman Standish, Lanark, Illinois
This fresh ruby-colored relish is sweet and tangy, and the apples and celery give it a terrific crunch. At our house, it's a holiday menu mainstay since it's so pleasant with poultry and pork.
—Edith McFarland, Willits, California
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.