1 (12-ounce) bag cranberries, washed and picked over
2 firm-ripe pears, peeled, cored and cut into 1-inch pieces
3/4 cup firmly packed brown sugar
4 to 6 tablespoons peeled and finely grated, fresh horseradish, or best-quality, drained, bottled horseradish
1 teaspoon orange zest
2 tablespoons vinegar (preferably fruit vinegar)
Salt, to taste

In a food processor, coarsely chop the cranberries and pears with the brown sugar, pulsing 3 to 4 times. Transfer mixture to a small bowl and stir in the horseradish to taste, then add the orange zest, vinegar and salt to taste. This relish keeps, chilled, for up to 2 weeks. It is a great holiday accompaniment to turkey, beef or ham. Great on leftover turkey sandwiches.

Makes about 4 cups.

— Recipe courtesy of The Willows Cooking School.