Who’s Thanksgiving table has the jellied canned cranberry sauce? Well, I have to admit that mine does, but only because my brother-in-law loves it.  But, you can’t blame hime, he is from Philly:) Just kidding, so is my husband and I love him anyway.  

But, I cannot in good conscience serve only the jellied guck with the lines in it from the can.  So, here is my cranberry “sauce” that I make every year.  It is a great combination of sweet and tart and pairs perfectly with juicy roasted turkey.


Cranberry Pear Pear Relish

Makes about 3 cups

2 Tablespoons butter
3 cups fresh cranberries
2 pears, peeled and diced
1 cup sugar
1 cup water
1/4 teaspoon allspice
1/2 of an orange, zested
1/4 cup orange juice, about 1 orange

Combine all ingredients in a large sauce pan and bring to a boil.  Reduce heat to medium and cook for about 10-15 minutes until the cranberries soften and begin to pop.  

Chill 2-3 hours before serving.

This can be made up to 4 days in advance.

*Warm up the leftovers and spoon over pancakes or waffles