Mixed-Fruit Cranberry Relish

Tina Wasserman
Recipe by
Tina Wasserman

Every fall, I am approached after Thanksgiving and told stories about proud hostesses whose guests waxed ecstatic about the cranberry relish they were served. Here is a recipe that is easy to make, tastes delicious, and, because of the high sugar content and alcohol, lasts for a month or more in the refrigerator. Your Sukkot fruit relish becomes your Thanksgiving accompaniment, or even your latke topping. Enjoy the rave reviews!

12 ounces fresh cranberries
2 apples, pared, cored, and cut into chunks
2 pears, pared, cored and cut into chunks
1 cup dark raisins
1 cup sugar
½ cup fresh orange juice
1 tablespoon grated orange zest
1 ¼ teaspoons cinnamon
⅓ cup orange liqueur
  1. Put all of the ingredients except the liqueur into a heavy saucepan. Bring to a boil and then reduce the heat to a slow simmer.
  2. Cook uncovered for 25–40 minutes or until the mixture thickens slightly. Stir occasionally to prevent sticking. Remove from the heat.
  3. Add the liqueur and stir until thoroughly blended.
  4. Refrigerate for at least three hours. This mixture lasts for months in the refrigerator and freezes well.
  5. Serve chilled as an accompaniment to a poultry dinner or on a sandwich.
Additional Notes
  • The alcohol and sugar in this recipe act like preservatives and allow the sauce to last for months in the refrigerator.
  • Make a double batch so the leftovers from Sukkot can be eaten for Thanksgiving or even Hanukkah!