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Cranberry-Pear Relish Recipe

Cranberry-Pear Relish

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Average Rating:

Total Reviews: 25

Showing 11-20 of 25

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  • on November 26, 2009

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    Oh my goodness, I just made this to bring to the family supper but I don't know if it will last, it's so good I keep eating it! I left the full orange peel in it and it adds a nice tartness to compliment the cranberries. Takes 3 minutes max from beginning to end and is delicious! The only thing I may add next time is a little red onion or a tiny bit of mint leaf.

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  • on November 25, 2009

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    I made a double recipe since our Thanksgiving party is going to be HUGE.

    So i took the advise of other reviewers and did not use the whole orange. I did however use the zest of an entire orange. I used two since it was a double. 1/3 of one i completely pulsed in the food processor as a juicy base to coat everything. Good idea. I peeled all of the skin off the rest and seperated by hand. Time consuming but worth it.

    I peeled the pear and used the peel and about one fourth of one to pulse to add tothe orange base. choped the rest.

    Processed the cranberries.

    Added a small hint of basil and nutmeg. I mean a pinch.

    Will use more pecans than the recipe calls for tomorrow when I serve.

    This is delish!! Would also be great with a salad.. possibly with goat cheese.. blue cheese. So yummy.

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  • on November 25, 2009

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    I just made this a day ahead for Thanksgiving dinner. After reading some of the comments, I decided to trim the orange rind with my vegetable peeler then get rid of nearly all the bitter white pith before cutting up the orange. I also added a couple pieces of candied ginger (which you must mince by hand to the other ingredients in the blender.....pulse it to the consistency you like. Processing it makes so much juice that I transferred it to a small colander over a soup bowl to catch the liquid before storing it in the fridge. The juice was delicious. The relish was delicious. If it tastes half as good tomorrow I'll be very happy.
    Happy Thanksgiving all!

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  • on November 23, 2009

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    It looked great, but the orange peel is what set this in the awful category. I only used a quarter of the peeling and it was still so bitter you couldn't taste the cranberries. IF I were to attempt again, I would omit the peeling all together. Citrus peeling is meant to be peeled for a reason other than texture. Bad bad bad. If you try this recipe, use the pulp only. Omit the bitter orange rind.

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  • on November 16, 2009

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    I've never been a cranberry fan, but this has won me over! I've made this a staple in my Thanksgiving dinner (or a special meal for the past 3 years. I've modified the recipe by cutting off the ends of the orange and most of the white insides - too bitter otherwise. Both frozen and fresh are good (taste wise fresh berries make it more crunchy. Enjoy!

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  • on December 01, 2008

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    Made this for thanksgiving some members of my family that dont even like cranberries loved this recipe!!

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  • on November 30, 2008

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    Made this for my family for Thanksgiving. The flavor reminds me of some fruit cakes I have had growing up. It was easy and can turn the leftovers in to bread or muffins or even pancakes! My parents took some with them to Louisiana for my grandparents. I did burn the first batch of nuts under the broiler. Gotta watch those puppies like a hawk!

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  • on December 09, 2006

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    Simple, VERY quick, delicious. Everyone loved it and I've had to email the recipe to several relatives who attended our Thanksgiving dinner this year! (I didn't reveal my source though, sorry Tyler :

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  • on November 23, 2006

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    This is a so so relish. I will omit the peeling and add more nuts next year!!

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  • on November 14, 2006

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    I absolutely love this recipe and I omit the pecans and have had to omit the pear in the past as well but this is really a great base recipe. Use a cored grannysmith apple for a different taste!

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