Serves 6–8
1 (12 oz) bag fresh cranberries
2 cups sweet cherries (frozen)
3/4 cup cider vinegar
1/2 cup packed light brown sugar
ground nutmeg
ground cinnamon
2 firm ripe pears, such as Bosc or Anjou, peeled and cubed
1. Rinse and drain the cranberries, discarding any bruised ones. Combine cranberries, cherries, vinegar, sugar, nutmeg and cinnamon in a large heavy saucepan and bring the mixture to a simmer over medium-high heat, stirring often.
2. Reduce heat to low add the pears and cook, stirring occasionally, until the fruit is tender and the relish has thickened, 40 to 45 minutes. Let cool. Refrigerate over night or up to 5 days.