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!