This apple, pear, and cranberry relish is an amped up version applesauce. Served alone or paired with Baked Sage and Sweet Potato Pancakes, it’s a special treat.
This relish or sauce is adapted from our go-to Thanksgiving cranberry sauce recipe. Here, for Hanukkah, we’ve inverted the proportions of sweet and tart to make a beautiful and refreshing apple, pear, and cranberry relish. It pairs well with our Baked Sage and Sweet Potato Pancakes.
Gather your tools. You’ll need:
1. vegetable peeler 2. sharp knife 3. measuring cups 4. measuring spoons 5. spoon 6. food processor
Gather your ingredients. You’ll need:
1. golden raisins 2. brown sugar 3. Gala apple 4. Forelle pear 5. fresh cranberries 6. apple cider vinegar
Apple, Pear, and Cranberry Relish
adapted from Good Housekeeping magazine
1/2 cup golden raisins
1/2 cup brown sugar (not packed)
1 and 1/2 cups of apple (about 2 small), peeled, cored, and chopped into small chunks (we used Gala)
1 and 1/2 cups of pear (about 2 small), peeled, cored, and chopped into small chunks (we used Forelle)
1/2 cup fresh cranberries
1 tablespoon apple cider vinegar
Using your food processor, mix golden raisins and brown sugar. Add in remaining ingredients and blend well, stirring occasionally.
Store in the fridge for several hours to give flavors a chance to meld. Stir well before serving.