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Cranberry And Pear Relish

relishes/preserves, christmas

4 cups cranberries; fresh or frozen
2 pears; peeled and chopped
1 cup granulated sugar
3/4 cup water
1 small onion; finely chopped
3 tablespoons white vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon (each) salt, chili powder, cinnamon
1/2 cup golden raisins

In the fall, any variety of pear will do. However, in winter, Bosc pears retain their shape and crispness nicely in this relish. In heavy saucepan, combine cranberries, pears, sugar and water; bring to boil over medium-high heat. Reduce heat to medium; boil for 5 minutes, stirring occasionally. Add onion, vinegar, Worcestershire sauce, salt, chili powder and cinnamon; return to boil. Reduce heat to medium and cook for 5 minutes, stirring occasionally. Add raisins; reduce heat to low and simmer for 5 minutes, stirring occasionally. Ladle into jars and refrigerate for up to 3 weeks. For longer storage, fill hot sterilized canning jars, leaving 1/4-inch headspace. Cover with lids that have been boiled for 5 minutes; seal with screw-top bands. Process in boiling water bath for 10 minutes. Let cool on racks; label and store in cool, dark, dry place.

Contributor: Canadian Living - October, 1991

Yield: about 4 cups

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