Cranberry-Apricot Relish

In this sweet, salty, tangy relish, Food & Wine’s Kay Chun combines cranberries and apricots with capers and dates. It’s a fantastic condiment for turkey and pork.

  • Total Time:
  • Servings: 3 cups

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  • 4 cups fresh cranberries (1 pound)
  • 3/4 cup sugar
  • 1 cup chopped celery
  • 3 ounces dried apricots, chopped (1/2 cup)
  • 6 Medjool dates, pitted and chopped (1/2 cup)
  • 1/4 cup capers

How to make this recipe

  1. In a small saucepan, combine the cranberries with the sugar and cook over moderate heat, stirring, until the sugar dissolves and the cranberries release their juices, about 10 minutes. Let cool, then stir in the remaining ingredients and serve.

Make Ahead

The relish can be refrigerated for up to 3 days.

Contributed By Photo © John Kernick Published December 2016

1093924 recipes/cranberry-apricot-relish 2016-11-07T14:36:33+00:00 Kay Chun december-2016 recipes,cranberry-apricot-relish 1093924

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