Cranberry-Apricot Relish

Name: Cranberry-Apricot Relish
Total time: 30 min
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

1 Rating
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

December 2016

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Credit: © John Kernick

Recipe Summary

total:

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

Step 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.

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Make Ahead

The relish can be refrigerated for up to 3 days.

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Cranberry-Apricot Relish

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Recipe Summary

Ingredients

Directions

Make Ahead

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Cranberry-Apricot Relish

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Reviews (1)

All Reviews for Cranberry-Apricot Relish