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Nutrition Facts
Serving Size 1 (152g) Recipe makes 6 servings
Calories 157
Calories from Fat 1		(1%)
Amount Per Serving		%DV
	Total Fat 0.2g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1mg		0%
Potassium 138mg		3%
Total Carbohydrate 40.7g		13%
	Dietary Fiber 5.7g	22%
	Sugars 32.1g
Protein 0.7g		1%
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Cranberry and Raspberry Relish

Recipe #197491 | 3½ hours | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Debloves2cook
Nov 24, 2006

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.

SERVES 6 -8 , 3 cups (change servings and units)

Ingredients

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

Directions

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.