Ingredients Condiments Cranberry-Apricot Relish 5.0 (1) 1 Review 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. Slideshow: More Cranbrry Recipes By Kay Chun Kay Chun Test Kitchen Senior Editor. Food & Wine's Editorial Guidelines Updated on December 1, 2016 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Total Time: 30 mins Yield: 3 cups Ingredients 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 Directions 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. Rate it Print