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Under 30 Minutes

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.

  • Prep:
  • Total Time:
  • Yield: Makes 3 cups
Cranberry and Dried-Cherry Relish

Photography: Mikkel Vang

Source: Everyday Food


  • 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.

Reviews (3)

  • 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?

  • 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.

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