Cranberry Relish

This excellent “relish” takes its name from an interesting mix of ingredients - cranberries, an apple, a pear - as well as its unusual preparation method. The rum adds a wonderfully rich flavor. This is certainly one of my favorite recipes! 

Cranberry Relish:

3 c. (750 mL) fresh or frozen cranberries

1 c. (250 mL) granulated sugar

¾ c. (175 mL) water

1 medium apple, peeled, cored, and chopped

1 ripe, medium pear, peeled, cored, and chopped

2 tsp. (10 mL) grated orange zest

¼ c. (60 mL) light rum

Place cranberries in food processor fitted with metal blade, pulsing several times until coarsely chopped. Transfer to large, heat-proof bowl. Combine sugar and water in large saucepan over medium-high heat. Bring to a boil, stirring frequently, cooking 3 min. without stirring. Pour boiled syrup over cranberries, mixing well.

Stir apple and pear into cranberry mixture. Add orange zest. Cool to room temperature before stirring in rum. Cool, cover, and refrigerate until ready to serve. Can be prepared up to 2 days ahead. Transfer to serving bowl with a slotted spoon. Yields 8-to-10 servings.

For more cranberry recipes like this one, see One Click: Cranberry Sauces, Relish, and Chutney.