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
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 It
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.