Umm, Where Do You Get The Bears for Your Cranberry Relish? {Recipe: Cranberry-Pear Relish}

This is the cranberry relish we have made for years. It's been so long that neither my husband nor I can remember where it comes from. One Thanksgiving a co-worker asked for the recipe, so my husband typed it up for me to give to her. I left it on the break room table for her to pick up and she came back from her break and said "ummm, where do you get the bears for you cranberry relish?" My husband had a typo that said "2 medium bears, cored and cubed", instead of "2 medium pears..." So, now the family refers to this relish and "Cranberry-Bear Relish."

The last few years my teenage son, Bryce, has taken over the duty of making this for Thanksgiving. So now this is his specialty for the Thanksgiving table.

Here is the recipe for Cranberry-Bear Relish, or if you prefer:

Cranberry-Pear Relish

1 1/2 cups sugar
3 cups cranberries, fresh or frozen
2 medium pears, peeled, cored and cubed (about 2 cups)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
4 inches stick of cinnamon
lemon peel (optional)
bay leaves (optional)

Combine sugar and 1/2 cup water in a large saucepan. Bring to a boil, stirring to dissolve sugar. Boil rapidly uncovered for 5 minutes. Add cranberries*,  pears, nutmeg, allspice, and cinnamon. Return to boiling. Cook for 3 to 4 minutes or till cranberry skins pop, stirring often. Remove from heat. Transfer to a bowl, cover and chill. Before serving, remove cinnamon. If desired, garnish with bay leaves and lemon peel**. Makes about 3 1/4 cups. 

*As my son learned the hard way, the sugar/water syrup seizes up if using frozen cranberries. He thought he ruined the recipe. It just takes a bit more time and patience, and the syrup will melt again. So, it takes maybe another minute or two for the cranberries skins to pop if using frozen. 

**We have never used the lemon peel and/or bay leaf. 

Happy Thanksgiving All!