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Cranberry and Raspberry Relish

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“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.”
READY IN:
3hrs 30mins
SERVES:
6-8
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

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.

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