Parfait! Cranberry Relish (but not Julia’s)

RelishBowlTableFeaturebfLOFolk who know me also know that I have been making Julia Child’s Cranberry Relish at the holidays for about 30 years.

I’ve taken a few detours from time to time; cranberry-chipotle relish is a truly good thing with turkey tostadas, and cranberry happiness bars make for a tasty dessert treat, but I’ve always thought of the diminutive red berry as a late fall/early-ish wintertime table staple.

Not so much anymore.

PeachesDrainingbfLONecessity being the mother of invention, I have now discovered a cranberry relish that would go perfectly with an Easter ham – or, as I plan on using it; rolled into a flour tortilla with some smoked turkey, cream cheese, and watercress as a cocktail nibble for an afternoon cocktail party at which I’m helping out some friends.

CranberriesSugarGingerClosebfLOThe necessity? Soul Rolls – or, to be more specific, their lovely dipping sauces.

See, I was left with two cans of fruit – one peach and one pineapple – after taking the syrup for the sauces.

What to do?

CranberriesBurstbfLOWell, thanks to da Google, a Ms. Donna Brockett of Oklahoma, and the nice folk at, I had a solution.

•2 (12 oz) pkg fresh or frozen cranberries
•1-1/2 cup sugar
•1 cup orange juice
– I used orange-peach-mango juice
•1 can sliced peaches, drained
•1 can pineapple tidbits, drained
•1 cup chopped pecans
•1/2 cup golden raisins

•I also added 1 tsp freshly minced ginger

AddPecansRaisinsbfLOStir the cranberries together with the sugar, fresh ginger, and orange juice in a large pot on top of the stove and bring to a boil, stirring every now and then.

Reduce the heat and simmer, uncovered, until the berries burst – 8 to 10 minutes.

Stir in the peaches, pineapple, pecans and raisins and set aside to cool.

Transfer to another container, cover, and chill at least overnight. Don’t worry if the relish looks a bit soupy – it’ll firm up nicely in the fridge.

Truly, a relish for all seasons…

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