Cranberry-Pear Relish

This is the second twist I found on traditional cranberry sauce in Sunset Magazine's November issue, and it is truly scrumptious.  The photo shows the recipe just before it is roasted in the oven so that all the flavors really mingle.

What's in it:
2 1/2 cups firm-ripe Bosc pears
2 cups fresh or frozen cranberries
3/4 cup light brown sugar
1 cinnamon stick
1/4 cup water

How to make it:
1.  Peel and dice pears into 1/2 inch cubes.  Mix all above ingredients in a bowl.
2.  Transfer to a rimmed baking sheet and roast, stirring occasionally, unti the berries have popped and the juices have thickened (about 40 minutes).
3.  Chill until cool, covered*.

Makes 1 1/2 cups.

*Also excellent served hot with a meal!

Cranberry-Jicama-Cilantro Salsa

This begins the collection of Thanksgiving recipes from our 2011 gathering.  I found this in the recent November issue of Sunset Magazine and it packs a nice, tangy punch as an appetizer or a side with the main meal.  I served this with crackers and creamy cheeses (havarti + brie), and tweaked the portions a bit to make a nice, big batch with more juice to allow it to steep for more flavor.

What's in it:
(2) cups fresh cranberries
1/2 jicama
handful chopped cilantro
1/2 jalapeno chile
1 cup orange juice
4 tbsp lime juice
4 tbsp (optional, if you like it a little sweeter)
salt

How to make it:
1.  Mix orange juice + lime juice (+ sugar) in a bowl and set aside.
2.  Coarsely chop 2 cups fresh cranberries in a food processor.
3.  Peel and dice jicama; mince jalapeno chile.
4.  Mix all ingredients together in bowl, add salt to taste.
5.  Chill until ready to serve.  Drain juices and throw in fresh cilantro.  Voila!

Makes 2 cups.