This is my go-to cranberry sauce recipe, and it has been since it was first published. I have tried other recipes but keep coming back to this one, as it is flavorful, somewhat different, and delicious.
Cranberry, Pear, and Ginger Relish
Improvise with this relish: Add or substitute other dried fruits, such as finely diced dried apple, pear, or apricot.
Yield: 15 servings (serving size: 1/3 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 123
- Calories from fat: 1%
- Fat: 0.2g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.1g
- Polyunsaturated fat: 0.1g
- Protein: 0.4g
- Carbohydrate: 30.8g
- Fiber: 2.3g
- Cholesterol: 0.0mg
- Iron: 1.6mg
- Sodium: 8mg
- Calcium: 29mg
Ingredients
- 3 cups fresh cranberries
- 2 cups finely chopped peeled Anjou pear (about 3 pears)
- 1 1/3 cups orange juice
- 1 1/4 cups dried cranberries
- 2/3 cup packed brown sugar
- 3 tablespoons dried currants or raisins
- 3 tablespoons minced crystallized ginger
- 1/8 teaspoon ground cardamom
Preparation
- Combine all the ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer for 10 minutes, stirring occasionally. Chill.
Cranberry, Pear, and Ginger Relish Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Entertaining, Make-Ahead, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Sodium, Meatless, Low Saturated Fat
- OCCASION: Autumn, Winter, Christmas, Thanksgiving
- PUBLICATION: Cooking Light
More Recipes for Sauces/Condiments
-
Pear-Cranberry Compote
Southern Living -
Cranberry and Orange Relish
Real Simple -
Warm Ginger-Pear Topping
Southern Living
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