Cranberry Pear Relish

Serves 12 to 16. Recipe from Kristy Gogreve Elias, of Baton Rouge, is a finalist in the appetizer category of The Advocate’s Thanksgiving Recipe Contest sponsored by Calandro’s Supermarket. She also uses it as a side dish.

2 cups sugar

½ cup orange juice

¼ cup balsamic vinegar

1 (1-inch) piece peeled fresh ginger

1 cinnamon stick

2 bags fresh cranberries

2 firm, ripe, medium Bosc or Anjou pears, peeled, cored and cut in bite-size pieces)

1. Combine sugar, orange juice, vinegar, ginger and cinnamon stick in saucepan; heat to boiling over medium-high heat, stirring occasionally.

2. Add cranberries and pears and heat to boiling, stirring frequently. Reduce heat to medium-low and cook 15 minutes or until most cranberries pop, pears are very tender, and relish thickens slightly, stirring occasionally.

3. Discard ginger and cinnamon stick. Spoon relish into serving bowl; cover and refrigerate until well chilled, about 3 hours or up to 4 days.