Makes 8 to 10 servings

            A sweet-tart relish, this adds a
            refreshingly tangy note and a
            jewel-like color to the meal.

            12 ounces fresh cranberries
            1-pound can pineapple chunks
            with liquid
            2 medium apples, peeled,
            cored, and diced
            1/3 cup pecan halves
            2 tablespoons agar flakes (see
            note, below)
            1/3 cup light brown sugar,
            more or less to taste
            ½ teaspoon cinnamon

            Place the cranberries in the
            container of a food processor.
            Pulse on and off until coarsely
            chopped. Transfer to a mixing
            bowl. Drain the liquid from the
            pineapple chunks into a small
            saucepan. Transfer the
            pineapple chunks to the food
            processor along with the apples
            and nuts. Pulse on and off until
            coarsely chopped. Add to the
            cranberries in the mixing bowl.

            Combine the agar Rakes with
            the juice in the saucepan. Bring
            to a simmer, stirring frequently,
            and cook until the Rakes are
            dissolved, about 5 minutes.
            Pour into the mixing bowl and
            mix thoroughly with the fruit.
            Add enough sugar to create a
            sweet-tart balance to your
            taste. Stir in the cinnamon. Pour
            the mix- ture into an attractive
            serving bowl and chill for
            several hours.