Cranberry and Raspberry Relish |
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Prep Time: 30 Minutes Cook Time: 150 Minutes |
Ready In: 180 Minutes Servings: 10 |
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A Co-Worker brought this to a pot luck years ago, she gave me the recipe and it has become a requested family favorite ever since. A tasty twist on an old standard. This can be made a day ahead, but at least 3 1/2 hours ahead for proper chilling. Hence, cook time is chill time. Ingredients:
1 (10 ounce) package frozen sweetened raspberries, thawed |
1/2 cup sugar |
1 (12 ounce) package fresh cranberries (about 3 cups) |
1 bartlett pear, cored and diced |
Directions:
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. |
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