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.
  • Level: Easy
  • Total: 40 min
  • Active: 10 min
  • Yield: 2 cups
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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


  1. 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.

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