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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 

Kay Chun
December 2016

Gallery

Credit: © John Kernick

Recipe Summary

total:
30 mins
Yield:
3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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