I think there is a pretty big debate going on when it comes to cranberry sauce. Pro or con, canned or fresh. I am definitely pro and fresh! This cranberry pear relish is my favorite version. It is only 4 ingredients and takes literally no cooking experience. You throw everything in a sauce pan. Simmer the cranberries and pears, smash and chill. That’s it, now you have a side dish that you will forever have on your Thanksgiving and Christmas table.
This cranberry pear relish is sweet and tart which is something I feel like I need with all the richness of a holiday meal. It makes everything taste better! This recipe makes a lot too, so it is the best recipe for when you are trying to feed a crowd. It also keeps for a long time in the fridge, so after I make a batch, I serve it with all kinds of comfort food meals.
I am always surprised by how many people have never made their own cranberry sauce. They think the canned stuff is the only kind there is. I honestly believe that once you have tried the fresh stuff, you will never go back. Once you see how easy it is to make, there won’t be any reason to go back.
It turns out cranberries and pears make the most delicious combination. The cranberries are tart, the pears are sweet and they are a match made in heaven. Everyone always asks me for the recipe when I serve this, and it is so simple, you will probably be able to remember it off the top of your head.
Cranberry Pear Relish
- 12 Ounces Fresh cranberries
- 2 Pears,diced(about 1 1/2 cups)
- 1 Cup Organic cane sugar
- 1 Cup Water
- Add the cranberries, diced pears, sugar and water to a medium sized sauce pan.
- Stir and heat on medium. Bring to a simmer, reduce heat to medium low and keep at a low simmer.
- After about 5 minutes, the cranberries will start to burst, then begin to smash them with a fork.
- Continue to simmer for about 10 more minutes, and all the cranberries should have burst. Smash them all the way and then simmer for about 5 more minutes or until nice and thick,
- Remove from heat, let cool completely, then transfer to a container with a cover. Then put in the fridge to chill. It needs to chill for about 2-4 hours, but can stay in the fridge for about a week. Serve chilled or room temperature when ready,