Cranberry Relish with Pears and Walnuts

This pickle-y version of an old favorite strikes a balance between savory and slightly sweet flavors. The tartness of vinegar makes this relish a little bit savory, which is not only good with turkey but quite good in a sandwich.
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40 min
10 min
2 cups


  • 1 tablespoon unsalted butter
  • One 1-inch piece fresh ginger, minced (about 2 teaspoons)
  • 1 medium shallot, 1/4-inch dice
  • 2 tablespoons dry sherry
  • 1 tablespoon balsamic vinegar
  • 3/4 cup sugar
  • 1 teaspoon lemon zest
  • One 12-ounce package fresh cranberries (3 cups), half roughly chopped
  • 1/2 cup toasted walnuts, roughly chopped
  • 2 scallions, white and green parts, sliced 
  • 1 Bosc pear, peeled, cored and cut into matchsticks
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
Cranberry Relish with Pears and Walnuts


Melt the butter in a large saucepan over medium heat. Add the ginger and shallots and cook until the shallots are softened, 2 minutes, and then pour in the sherry and vinegar and simmer until the liquid is almost completely absorbed, 3 minutes. Stir in the sugar, lemon zest, whole cranberries and 1/2 cup water. Bring to a simmer and cook until the cranberries begin to burst and the mixture is thick and syrupy, 20 minutes. Pour into a medium bowl and let cool slightly. Fold in the chopped cranberries, walnuts, scallions and pears and season with the salt and pepper. Chill until ready to serve.