Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Number of Ingredients

Select One (optional)


Free Offer
11 Copycat Recipes for Baking Ingredients: Recipes for Homemade Bisquick & More

Make homemade versions of your favorite brand ingredients with this FREE e-book!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Cranberry and Pear Relish

  • 4 cups cranberries (fresh or frozen)
  • 2 pears; peeled and chopped
  • 1 cup granulated sugar
  • 3/4 cup water
  • 1 small onion; finely chopped
  • 3 tablespoons white vinegar
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon each salt, chili powder, cinnamon
  • 1/2 cup golden raisins

In the fall, any variety of pear will do. However, in winter, Bosc pears retain their shape and crispness nicely in this relish. In heavy saucepan, combine cranberries, pears, sugar and water; bring to boil over medium-high heat. Reduce heat to medium; boil for 5 minutes, stirring occasionally. Add onion, vinegar, Worcestershire sauce, salt, chili powder and cinnamon; return to boil. Reduce heat to medium and cook for 5 minutes, stirring occasionally. Add raisins; reduce heat to low and simmer for 5 minutes, stirring occasionally. Ladle into jars and refrigerate for up to 3 weeks. For longer storage, fill hot sterilized canning jars, leaving 1/4-inch headspace. Cover with lids that have been boiled for 5 minutes; seal with screw-top bands. Process in boiling water bath for 10 minutes. Let cool on racks; label and store in cool, dark, dry place. Yield: about 4 cups

Your Recently Viewed Recipes

Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!

Ratings & Comments (0)

All fields required.

Rate & Comment

I have not made this yet so I cannot rate it.
Cancel Reply to Comment

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Connect With Us

Facebook Google Plus Twitter Pinterest
Twitter Blog Email RSS

About Us Advertise Contact Us FAQs Keyword Index News Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.

Was This Helpful?YesNo