1 bag (12 oz.) fresh cranberries (3 cups)
1 1/4 c. packed light brown sugar
1/4 c. balsamic vinegar
1/2 c. water
1 medium pear, peeled, cored, and diced

In 3-quart saucepan, heat cranberries, sugar, vinegar, and water to boiling over high heat, stirring frequently. Reduce heat to low; simmer, uncovered, until most of cranberries pop, about 10 minutes. Add diced pear, cover and cook about 10 minutes longer. Cover and refrigerate relish until well chilled, about 4 hours. Can be transferred to an airtight container and kept in refrigerator for up to 2 days.

Makes about 3 cups.