I still have Thanksgiving leftovers and I’m not complaining. I love leftover turkey sandwiches. In fact, sometimes I like the leftovers even better than the main meal, and I accessorize them with gusto.
Yesterday afternoon, we perked up our turkey sandwiches with Cranberry, Pear and Apple Relish–-a fresh, delicious alternative to the basic, stodgy cranberry sauce. With apples, cranberries and pears all in season in B.C. it is the perfect time to try this relish recipe. Enjoy it with your leftovers now, then keep using it with other roasted meats throughout the fall.
The recipe makes about six 8 oz. jars. The size and simplicity of the recipe makes it perfect for those new to canning. (Recipe after the jump.)
Cranberry, Pear and Apple Relish
1 cup cranberry or apple juice
1 ½ cups sugar
¾ cup cider vinegar*
½ tsp each of salt, ground cloves, ground allspice
1 3” cinnamon stick
3 cups cranberries
3 firm ripe pears, peeled, cored and chopped
3 granny smith apples, peeled, cored and chopped
½ cup finely chopped red onion
Prepare your preserving jars. In your preserving pot, combine the cranberry or apple juice, sugar, vinegar, salt, cloves, allspice and cinnamon stick. Bring to a boil over medium-high heat. Stir in the remaining ingredients. Reduce the heat to medium and simmer, stirring often, for 20-25 minutes until the mixture begins to thicken.
Remove from the heat, Discard cinnamon stick. Spoon relish into hot, sterilized jars, leaving a ½ inch head space. Release the air bubbles. Wipe rims clean. Seal according to manufacture’s directions. Process jars in boiling water bath for 10 minutes.
*After a failed chutney recipe, I learned that cider vinegar and apple cider vinegar are not the same thing so avoid substituting them for each other in this recipe.
Recipe from Well Preserved: Small Batch Preserving for the New Cook by Mary Anne Dragon
Last modified: October 14, 2011