Cranberry-Cherry Relish

Fall 2002

Your rating: None Average: 3.9 (8 votes)

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.

Cranberry-Cherry Relish

Makes: 3 1/2 cups

Active Time:

Total Time:


  • 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


  1. 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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 weeks.


Per tablespoon: 19 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 4 g carbohydrates; 0 g protein; 1 g fiber; 1 mg sodium; 13 mg potassium.

Exchanges: Free Food

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Gluten free
Fall 2002
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