Cranberry & Pear Relish


  • 1 tbsp. unsalted butter
  • 1/8 tsp. ground ginger
  • 1/4 of a medium sweet onion, cut in a 1/4-inch dice (can use shallots)
  • 2 tbsp. apple juice
  • 1 tbsp. Cranberry Pear White balsamic vinegar
  • 3/4 cups sugar
  • 1 tsp. lemon zest
  • 1 (12 ounce) package fresh cranberries
  • 1/2 cup pecans, roughly chopped and toasted
  • 2 green onions, sliced
  • 1 pear, peeled, cored and cut into 3/4 inch matchsticks
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • dash of lemon juice


  • In a large skillet, melt butter over medium heat. Add in onions and cook until soft and translucent, approximately 2 minutes.  Sprinkle in ginger and stir to combine.  Add in apple juice and vinegar and simmer until liquid is almost absorbed, approximately 3 minutes.  Add in the sugar, lemon zest, cranberries & 1/2 cup water.  Heat over medium heat and bring to a simmer.  Cook for approximately 20 minutes, until cranberries start to burst and liquid becomes syrupy and thick.  Transfer mixture to a medium sized bowl and allow to cool slightly.
  • Meanwhile, add pecans to a small skillet and heat over medium low heat, stirring occasionally until they become fragrant. This just takes a few minutes.
  • Once mixture has cooled slightly, stir in the pecans, green onions, pears, salt & pepper. Add a dash of lemon juice, if desired.  Store in an airtight container in the refrigerator and allow to chill at least 30 minutes prior to serving.
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