Cranberry Apple Relish


Forget the cranberry sauce! You are going to love this! This relish has tart cranberries,  sweet apples and pears along with spicy ginger in a relish. It is perfect for your Thanksgiving table and makes a great gift for friends.  If you decide to can this, you can enjoy it any time of the year.

It is wonderful with not only turkey, but other roast meats such as pork and duck.

You can also use it as a condiment in sandwiches such as all the leftover turkey you will have this week end. You could make your usual turkey sandwich but turn up the volume by adding a bit of this relish and some cheddar cheese to that sandwich. I would toast it like a grilled cheese to make it over the top.

You could also add this to the top of a warm wheel of brie. Serve it with crackers for a wonderful before thanksgiving appetizer. That is what I plan to do.

The ideas are endless. Trust me this will not say in your pantry long, and if you give it away I don’t know anyone who wouldn’t love a can of this.  If you canned it, it will not take up precious real estate in your fridge. That is a win win for everyone!


Cranberry Apple Relish


2 tablespoons olive oil

1 small sweet onion

1/2 cup cider vinegar

2 cups brown sugar

1/2 cup water

1 (12 oz) package fresh cranberries

1 cup dried cranberries

1/4 cup crystallized ginger chopped

2 tablespoons orange zest

1 cup fresh orange juice

1/2 lb granny smith apples peeled cored and cut into small chunks

1/2 lb pears peeled cored and cut into small chunks


In a medium size skillet over medium heat cook the onions and olive oil until they start to caramelize about 20 minutes. Set aside to cool.

In a large non reactive saucepan combine the vinegar, sugar and water. Bring to a boil over medium heat stirring until the sugar is dissolved.

Stir in the fresh and dried cranberries, ginger, orange zest and juice, apples and pears. Bring to a boil and cook stirring until the fresh cranberries begin to pop and the mixture thickens about 1/2 an hour. Remove from the heat and stir in the onions.

Ladle the hot relish into clean sterilized jars leaving 1/4 inch head space. Remove any air bubbles and wipe the rims clean. and seal tightly with the lid

If you do not want to process you can store these in the fridge for 3 weeks.

If you process them for canning use a water bath for 10 minutes. The sealed jars can be stored in a cool place for up to one year.

If a seal failed store the jar in the refrigerator for 3 weeks.

This makes about 5 half pint jars.

Peace be with you,