- 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
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.
The relish can be refrigerated for up to 3 days.