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by Ellen Wright and Meredith Brokaw from "Big Sky Cooking"

With its cinnamon and allspice flavorings, this cranberry relish is a fine complement to the gentle pear and an excellent condiment to serve with chops, chicken, or roasts — even with scrambled eggs. And the color is a gorgeous deep burgundy that dresses up any table.

Makes 5 to 6 cups
 Big Sky Cooking

1 (16-ounce) bag fresh cranberries, or 1 (15-ounce) can whole cranberries
1 cup water
11/2 cups sugar (1/2 cup if using canned cranberries)
3 to 4 unripe pears (Bartlett, Anjou, or Comice), peeled and diced
1/4 cup freshly squeezed lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice

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Rinse and pick over the fresh cranberries, discarding stems and imperfect berries.
In a large saucepan, bring the water and sugar to a boil. Add the pears and simmer for 5 minutes. Add the cranberries and bring the mixture to a boil. Cook, stirring, until the berries start to pop, about 5 minutes.
Remove the pan from the heat and add the lemon juice, cinnamon, and allspice. Transfer to a bowl and let cool; cover and refrigerate overnight to thicken.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Pine Barrens Local Cranberries - $4.99/ea
 approx. 16oz
  Anjou Pears - $1.89/lb
  Lemons - $0.79/ea
  FreshDirect Ground Allspice
This product is currently unavailable.
  Domino Granulated White Sugar - $3.09/ea
You May Already Have
  Spice Supreme Ground Cinnamon - $0.99/ea
Estimated Total:  
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