4 cups raw cranberries
1 med. tart apple, peeled, cored, quartered
1 large Bosc or Anjou pear, cored, quartered
1 cup sugar
1/2 water
3/4 cup fresh raspberries or unsweetened frozen raspberries, defrosted
3/4 cup slivered almonds
1/4 cup white rum
2 tbsp. finely chopped orange peel
Pinch ground nutmeg
Fresh mint leaves (optional)

Makes about 3 1/2 Cups

Recipe from Appeal Magazine

Places cranberries in food processor fitted with a steel blade; finely chop; transfer to a large bowl.

Place apple and pear in food processor; coarsely chop; add to cranberries in bowl.

In a med. saucepan, combine sugar and water, bring to a boil over med. heat; boil until sugar dissolves, about 3 to 4 min.  Stir this syrup into the cranberry mixture. 

Add raspberries, almonds, rum, orange peel and nutmeg, stirring to mix well.  Chill relish several hours.  

To serve; line a bowl with mint leaves and place relish on top.  Serve at once.