I thought my Thanksgiving cranberry relish was too tart this year; other people adored it and demanded the recipe. For those who are a little tart like things a little tart too, here you go:
Cranberry and Dried-Cherry Relish
In a large saucepan, combine 1 12-oz. package fresh (or frozen, unthawed) cranberries, 1 cup dried cherries (I used dried Bing cherries from Trader Joe's), 1 cup sugar, and 2 cups water. Bring to a boil; reduce heat to medium-low. Simmer until most berries have burst and liquid is syrupy, 20–25 minutes. Transfer to a bowl. Cover, pressing plastic wrap directly on surface of relish; refrigerate.
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