A Word From The Cook

“Serve next to turkey, on top of salmon or in a sandwich. Refrigerate tightly in sealed jars for up to 3 months.”


Prep Time:

45 Minutes


12-14 People


  • Prepare in a deep 6-quart saucepan
  • 4 Cups fresh cranberries (picked over and stemmed)
  • 2 ½ Cups sugar
  • 2 Granny Smith apples (peeled/cored/diced)
  • 2 Bosc pears (peeled/cored/diced)
  • 1 Small yellow onion (diced)
  • 1 Cup Golden raisins
  • 1/3 Cup crystallized ginger (diced)
  • ½ Cup toasted hazelnuts (skins removed)
  • 2 Sticks cinnamon
  • 6 Whole cloves
  • 1 Teaspoon salt
  • 1 ¼ Cup water

Step 1 – Prepare Fruit and Nuts

Peel, core and finely chop fruit, nuts, onion and ginger.

Step 2 – Cook Cranberries and Dissolve Sugar!

Bring water, cinnamon, cloves, salt, sugar and cranberries to boil over medium heat.

Stir frequently for about 10 minutes, until cranberries “start to pop.”

Step 3 – Add Fruit and Cook Until Thick

Once cranberries begin to pop, reduce heat so mixture simmers.

Add onions, apples, pears, and raisins - stirring frequently until mixture thickens (another 10-15 minutes).

Remove from heat. Stir in hazelnuts and crystallized ginger.

Cool to room temp – remove cinnamon sticks and cloves.

This is a great homemade gift you can give to friends!