New This Month

Under 30 Minutes

Cranberry and Dried-Cherry Relish


This easy homemade cranberry relish beats the canned version any day.

  • Prep:
  • Total Time:
  • Yield: Makes 3 cups

Photography: Mikkel Vang

Source: Everyday Food, November 2004


  • 1 package (12 ounces) fresh or frozen cranberries
  • 1 cup dried cherries
  • 1 cup sugar
  • 2 cups water


  1. In a large saucepan, combine cranberries (no need to thaw if frozen), cherries, sugar, and water.

  2. Bring to a boil; reduce heat to medium-low. Simmer until most berries have burst and liquid is syrupy, 20 to 25 minutes. Transfer to a bowl. Cover, pressing plastic wrap directly on surface of relish; refrigerate.

Cook's Notes

The relish can be made up to two weeks ahead and refrigerated in a covered container; bring to room temperature before serving.

Reviews Add a comment

  • drediemoore
    20 NOV, 2016
    I've made this recipe for the last several years. It's simply marvelous - quite a level up from ordinary cranberry sauce!
  • Zoeybear1
    20 NOV, 2012
    This is a simple yet fabulous recipe. I have made the recipe several times as written and love it. But recently, I have been adding vanilla, ground ginger and a small amount of orange peel... so delicious!
  • Meralu
    10 NOV, 2010
    cherries sound just great... how longis it good in the fridge? Meralu
  • Sojo16
    12 NOV, 2008
    This is the cranberry sauce I've made for several years now. It's fantastic. It can be hard to find the tart dried cherries (you don't want dried bings here). I typically order dried tart cherries online and have them shipped to the house. If you don't want to do just a basic fresh boiled cranberry sauce, try this.