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Cranberry and Dried-Cherry Relish

Recipe photo courtesy of Mikkel Vang

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

Source: Everyday Food, November 2004
Total Time Prep Yield

Ingredients

Directions

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.

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103
  • 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!
    Reply
  • 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!
    Reply
  • Meralu
    10 NOV, 2010
    cherries sound just great... how longis it good in the fridge? Meralu
    Reply
  • 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.
    Reply

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