4 cups fresh cranberries 2 cups sugar 1 cup orange juice 1 tbsp grated orange zest 2 slightly underripe pears cored, peeled and cut into 1/3 " cubes
Combine all ingredients in a heavy sauce pan and stir well. Place over medium heat until it boils and the berries pop. Skim the foam off of the berries. Let the relish cool. Refrigerate for up to 2 months.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.