Mixed Fruit Relish

This is a terrific recipe and the antithesis of the raw orange/cranberry relish that was popular long ago! Make a double batch because it lasts forever in the refrigerator and will be great o­n sandwiches or even ice cream. Enjoy!


  • 12 ounces fresh cranberries
  • 2 apples, pared, cored, and cut into chunks
  • 2 pears, pared, cored and cut into chunks
  • 1 cup dark raisins
  • 2/3 cup sugar
  • 1/3 cup honey
  • ½ cup fresh orange juice
  • 1 Tablespoon grated orange zest
  • 1 1/4 teaspoons cinnamon
  • 1/3 cup orange liqueur

Preparation Instructions

  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. Cook uncovered for 30 – 45 minutes or until the mixture thickens slightly. Stir occasionally.
  2. Add the liqueur and stir until thoroughly blended.
  3. Refrigerate for at least three hours. This mixture lasts for months in the refrigerator and freezes well.
  4. Serve chilled as an accompaniment to a poultry dinner.
  • Share this:


  1. I have been making this relish since the mid 90’s when I was fortunate enough to be in a cooking class in Tina’s kitchen. Everybody loves it and now asks for it for Thanksgiving and Christmas. It is the perfect completion to a Butterball Turkey or to http://www.HamIAm.com‘s peppered turkey meal.

    Thank you Tina!

  2. Ditto every single word of Joan above. I too discovered this recipe in a cooking class in Tina’s kitchen in Dallas in the early 1990s and it’s been my staple holiday gift for neighbors and friends for almost 30 years. It’s a labor of love for sure—but my list grows each year and the requests for “a bigger jar next year” keep coming. Thank you Tina—from Dallas to Lufkin to Baltimore!

  3. Glad you and all your friends are enjoying!

Leave a Comment

Your email address will not be published. Required fields are marked *