Recipe

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• 1 (10 oz) package frozen sweetened raspberries, thawed
• 1/2 cup sugar
• 1 (12 oz) package fresh cranberries (about 3 cups)
• 1 bartlett pear, cored and diced

• 1 Drain syrup from raspberries into a 1 Cup measuring cup.
• 2 Add enough water to equal 1 cup of liquid.
• 3 Set raspberries aside.
• 4 In a 3-quart saucepan over high heat, heat syrup mixture from the raspberries, sugar, pear and cranberries to boiling, stirring occasionally.
• 5 Reduce heat to low; simmer, uncovered, for about 10 minutes or until cranberries pop.
• 6 Stir raspberries into mixture.
• 7 Spoon relish into bowl.
• 8 Cover and refrigerate until chilled, about 3 hours.