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

6 serv.

(10 ounce) package frozen sweetened raspberries, thawed1
cup sugar↗1⁄2
(12 ounce) package fresh cranberries (about 3 cups)↗1
bartlett pear, cored and diced↗1

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App