The relish can be made up to two weeks ahead and refrigerated in a covered container; bring to room temperature before serving.
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Rating: 5 stars
I've made this recipe for the last several years. It's simply marvelous - quite a level up from ordinary cranberry sauce!
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!
cherries sound just great...
how longis it good in the fridge?
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.