Cranberry Relish

This is one of my favorite sides that I make during the autumn when cranberries are abundant, and really tastes good on the Thanksgiving plate. It is both sweet and tart, and has a wonderful blend of textures and a little crunch too. My sister calls it cranberry charoset, named after a dish called charoset that is made at the time of the Jewish holiday of Passover, from apples, nuts, cinnamon, and wine. It’s a different taste, but a similar idea. Put this out on your Thanksgiving table, and enjoy the colors, flavors, and compliments.

Cranberry Relish

12 ounces of fresh cranberries

1 pound can of unsweetened pineapple chunks with liquid

2 medium apples, peeled, cored, diced

1/3 cup pecans

1/3 cup brown sugar

1/2 teaspoon cinnamon

Chop the cranberries in food processor. Transfer to a mixing bowl.

Drain the liquid from the pineapple chunks. Transfer the pineapple chunks to the food processor along with the apples and nuts. Pulse on and off until coarsely chopped. Add to the cranberries in the mixing bowl.

Add enough brown sugar to create a sweet/tart balance to your liking. Stir in the cinnamon and enough of the reserve pineapple liquid to moisten everything. Chill for several hours. Makes 8-10 servings.