Cranberry, Blueberry and Apple Relish

cranberry blueberry relish
This relish, a fruit compote actually, is a quick and easy twist on a standard holiday favorite. Most cranberry relishes, especially store-bought versions, or ones using fresh cranberries, are too astringent for my taste buds. An apple and some blueberries mellow the tartness of the cranberries somewhat. They also give the relish more depth and a gorgeous color. With the use of unflavored gelatin in this recipe, the amount of sugar can be adjusted up or down to suit your taste without jeopardizing the thickness of the end result. A sugar substitute may also be used here for a low-cal option.

Any leftover relish makes a fantastic pancake or French toast topping. It’s also very good spooned over a brick of cream cheese or a wedge of brie and served with crackers as a party spread.

Cranberry, Blueberry and Apple Relish

1 5-ounce package dried cranberries, any variety
1 Granny Smith apple, peeled and coarsely chopped
1 6-ounce package fresh blueberries
1 cup cranberry juice
½ cup granulated sugar
1 envelope unflavored gelatin

Combine all of the ingredients in a small saucepan and bring to a boil, stirring occasionally. Lower the heat and continue to simmer for about 30-40 minutes or until the fruit is softened and the juice has thickened.

Pour into a small bowl and refrigerate overnight. The mixture with thicken more and set up as it cools. Makes approx 2 cups.

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