Cranberry Pear Relish

Cranberry Pear Relish recipe from Carla Hall.
Jessica Merchant


1medium yellow onion
1 1/2cups sugar
1/2cup dry red wine
1 2-inch piece fresh ginger, peeled and grated
2 3-inch strips lemon zest
1teaspoon Kosher salt
1pound fresh or frozen cranberries, thawed if frozen (4 cups)
4 ripe Bosc pears, peeled, cored and cut into 1/2-inch chunks


  1. In a medium saucepan, combine the onion, sugar, wine, ginger, lemon zest and salt. Bring to a boil over high heat, stirring to dissolve the sugar. Reduce the heat and simmer for 15 minutes.
  2. Add cranberries and pears and simmer for 20 minutes or until the cranberries and onion have softened.
  3. Remove and discard the lemon zest. Let cool to room temperature before serving. You can cover and refrigerate the relish for up to 2 weeks.

Recipes excerpted from Cooking With Love: Comfort Food that Hugs You by Carla Hall with Genevieve Ho. Copyright 2012 by Carla Hall. Published by Free Press.

Nutritional Info *per serving

  • Calories 191
  • Fat 0g
  • Sodium 199mg
  • Carbohydrate 47g
  • Fiber 4g
  • Protein 1g