Cranberry and Dried-Cherry Relish
The relish can be made up to two weeks ahead and refrigerated in a covered container; bring to room temperature before serving.
- Total Time:
- Yield: Makes 3 cups
Photography: Mikkel Vang
Source: Everyday Food
- 1 package (12 ounces) fresh or frozen cranberries
- 1 cup dried cherries
- 1 cup sugar
- 2 cups water
In a large saucepan, combine cranberries (no need to thaw if frozen), cherries, sugar, and water.
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.