I have been making this since the original issue - by far one of the best cranberry recipes I’ve ever made.
Oh, wanted to add - I added toasted sesame seeds to it just go get them out of my spice rack. It was a good addition.
I have been making this cranberry relish version for more than 20 years. I still have the original page torn out of Food & Wine! It is the best cranberry relish I've ever had. My very proper mother even devours it so quickly and all but licks the plate. It can easily be doubled too which is good because you'll start doing that after you make it once.