Food Recipes Sauces, Condiments and Preserves 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 Cranberry Recipes By Kay Chun Kay Chun Kay Chun is a recipe developer, food stylist, and New York Times Cooking contributor. She also formerly worked as Test Kitchen senior editor at Food & Wine. Food & Wine's Editorial Guidelines Updated on December 1, 2016 Save Rate PRINT Share Close Credit: © John Kernick Total Time: 30 mins Yield: 3 cups Cook Mode (Keep screen awake) 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. Originally appeared: December 2016 Save Rate Print