I have no idea if this recipe is a Maritime food tradition, per se, but my Christmas holidays are incomplete without it, and it features one of the great wild foods of of eastern North America: the cranberry. Regional magazine Saltscapes have printed a version of it, attributing it to author Lucy Maud Montgomery, so I guess it has a little Canadian food cred. My Nana - my maternal grandmother - made it every Christmas, and now so do I.
This time I used organic fresh cranberries grown in Notre-Dame-de-Lourdes, Quebec, and a handful of leftover craisins along with the raisins. You can do this with frozen cranberries too, of course. The recipe from Saltscapes calls for chopped fruit, but I use the cranberries and raisins whole.
Pearl Lantz Schofield's Mock Cherry Pie Filling