Dear Lynn: I'm looking for some candy and fudge recipes to have on hand for all the upcoming bowl games. — Theresa, from Litchfield

Send recipes and requests to The Recipe Exchange at lynneckerle@gmail.com.

RECIPES YOU CAN RELISH

Dan, from Coldwater, uses real maple syrup in his beets and pear relish. It is delicious served with poultry or pork. Gail, from Swanton, sent in her recipe for hot and spicy cranberry relish. Virginia, from Caro, makes her olive relish when she’s having fish for supper. Ann, from Tecumseh, says her garden relish can also be served as a side salad.

Beets and pear relish

4 medium-sized fresh beets

1 ripe pear, peeled, cored and diced

1/3 cup chopped raisins

3 tablespoons maple syrup

2 tablespoons lemon juice

1/4 teaspoon ground ginger

1/8 teaspoon cinnamon

Scrub beets and cut off leaves, leaving 1 inch of stems. Do not cut off root. Place in a saucepan and cover with water. Add a small dab of butter. Bring to a boil. Reduce heat and simmer for 30 to 45 minutes, until beets are tender. Drain and run under cold water. Remove skins and dice small. Combine beets, pear, raisins, maple syrup, lemon juice, ginger and cinnamon in a non-metallic bowl. Stir well. Cover and refrigerate until ready to serve.

Hot and spicy cranberry relish

1 12-ounce bag fresh cranberries

2 jalapeno peppers, seeded and minced

4 tablespoons chopped cilantro

2 tablespoons grated onion

1/3 cup lime juice

1/2 cup sugar

1/2 teaspoon salt

1/4 teaspoon black pepper

Rinse and sort out any bad cranberries. Put the berries in a saucepan and cover with water. Bring to a boil. Cook over medium-high heat for two minutes. Drain and pour into a glass bowl. Add jalapeno peppers, cilantro, onion, lime juice, sugar, salt and black pepper. Mix well. Cover and refrigerate. Will stay good for up to a week.

Olive relish

3/4 cups chopped pimiento-stuffed green olives

1/3 cup chopped onion

1/4 cup snipped parsley

2 tablespoons capers, drained

1 small jalapeno pepper, seeded and chopped

1 tablespoon white wine vinegar

Dash of pepper

In a medium-size bowl, mix together green olives, onion, parsley, capers, jalapeno pepper and vinegar. Season with pepper. Cover and store in the refrigerator until ready to use. Make 4 servings.

Garden relish

1 pound chopped cabbage

3/4 cup chopped carrot

3/4 cup chopped green pepper

1/2 cup finely chopped onion

3/4 cup vinegar

3/4 cup sugar

1/2 teaspoon mustard seed

1/2 teaspoon celery seed

2 teaspoons salt

Combine cabbage, carrot, green pepper and onion is a large bowl. Combine vinegar, sugar, mustard seed, celery seed and salt in a glass jar. Place lid on jar and shake well. Pour dressing over vegetables. Toss until well coated. Cover and refrigerate for two hours before serving.

• LYNN ECKERLE is author of the weekly food column The Recipe Exchange along with a weekly blog, Lynn's Musings From a Deep Well at lseckerle.wordpress.com. She has published the cookbooks "Farmhouse Cooking" and "Country Cooking." She lives in Southern Michigan, loves country cooking, small-town living and taking the back roads. Send recipes and requests to The Recipe Exchange at lynneckerle@gmail.com.