This relish is great with any kind of poultry or roast beef and mashed potatoes. It keeps in the refrigerator for up to 2 weeks.

  • 2 cups fresh or frozen cranberries
  • 2 fresh pears, cored and diced
  • 1/2 cup Raspberry Balsamic Vinegar
  • 3/4 cup packed brown sugar
  • 1/2 cinnamon stick
  • 1 teaspoon dried ginger
  • Pinch of salt

Combine all ingredients in a small pot. Bring to a boil, simmer on medium low until thickened, 8-15 minutes.