Dark cherries may be unusual in a traditional cranberry relish, but they are an interesting and worthwhile addition. They give the relish a beautiful ruby hue and complex taste; pears provide a delicate balance to the assertive red fruits.

Makes 3 1/2 cups

ACTIVE TIME: 10 minutes

TOTAL TIME: 50 minutes

EASE OF PREPARATION: Easy

1 12-ounce package fresh or frozen cranberries (3 cups)
1 10-ounce package frozen sweet cherries (2 cups)
2 firm ripe pears, such as Bosc or Anjou, peeled and cubed
3/4 cup cider vinegar
1/2 cup packed light brown sugar
Pinch of ground nutmeg
Pinch of ground cinnamon

Combine cranberries, cherries, pears, vinegar, sugar, nutmeg and cinnamon in a large heavy saucepan and bring the mixture to a simmer over medium-high heat, stirring often to prevent sticking. Reduce heat to low and cook, stirring occasionally, until the fruit is tender and the relish has thickened, 40 to 45 minutes. Let cool.

NUTRITION INFORMATION: Per tablespoon: 19 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 5 g carbohydrate; 0 g protein; 1 g fiber; 1 mg sodium.

MAKE AHEAD TIP: Cover and refrigerate for up to 2 weeks.

RELATED RECIPES: Cranberry & Herb Turkey Burgers | Cranberry Mole | Yellow Pepper Relish | Blueberry Ketchup | Rhubarb Chutney | Port & Dried Cherry Sauce

A Thanksgiving favorite. To be repeated next year. Looks jewel-like when served.

Anonymous

After the initial shock of the strong vinegar flavor, I loved this relish. I would make this again, however I would use half the amount of vinegar and maybe substitute a bit of apple or orange juice for the remainder.

Anonymous, Minneapolis, MN

I served this for a luncheon. Everyone wanted the recipe.

Elaine, Chesapeake, VA