While cranberries surely complement the flavors of holiday foods, add a little local flair and color by substituting highly coveted poha or ‘ohelo berries when you can. Both fruits make seriously good jams, jellies and condiments.

Alan Wong made this sensational seasonal ‘ohelo berry relish and shared the recipe with us. The perfect accompaniment to spicy ham and tender turkey, it should be the talk of the dinner table.

‘Ohelo Berry PineApple Relish

Wash ‘ohelo berries and pick out leaves and debris. Place berries in a non-corrosive pot with pineapple and spices. Cover with cold water. Add sugar and bring to boil. Boil until water has reduced and a thick syrup develops. Add lemon juice and pour into clean containers. Refrigerate if using at a later date.

* 2 pounds ‘ohelo berries
* 1 pound diced pineapple
* 1/4 orange, thinly sliced
* 1/8 tsp. ground nutmeg
* 1/4 tsp. ground cinnamon
* 2 pounds granulated sugar
* 1 tsp. lemon juice

Alan Wong’s Restaurant
1857 S. King St., Third Floor
Honolulu, HI 96826
949-2526