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Cranberry-Pear Relish

Yield: about 6 cups


  • 1 medium yellow onion, finely diced
  • 1-1/2 cups granulated sugar
  • 1/2 cup dry red wine
  • 1 2-inch piece fresh ginger, peeled and grated
  • 2 3-inch strips lemon peel
  • 1 tsp. kosher salt
  • 1 lb. fresh or frozen cranberries, thawed if frozen (4 cups)
  • 4 ripe Bosc pears, peeled, cored, and cut into 1/2-inch chunks

Nutritional Information

  • Calories (kcal) : 170
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 95
  • Carbohydrates (g): 41
  • Fiber (g): 3
  • Sugar (g): 33
  • Protein (g): 1


  • In a medium saucepan, combine the onion, sugar, wine, ginger, lemon peel, and salt. Bring to a boil over high heat, stirring to dissolve the sugar. Reduce the heat to maintain a simmer, then simmer for 15 minutes.
  • Stir in the cranberries and pears, and simmer until the cranberries and onion have softened, about 20 minutes. The sauce will become a rich scarlet color.
  • Remove and discard the lemon peel. Let cool to room temperature before serving. Store in an airtight container in the refrigerator for up to 2 weeks.


Rate or Review

Reviews (1 review)

  • user-91095 | 11/03/2019

    So - the recipe tells you 1 lb of cranberries or 4 cups. Then it leaves up to your imagination what the yield is for a medium onion, two inches of ginger root, three inches of a lemon peel and four pears - all things that have variable sizes. No idea what this is going to taste like.

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