Cranberry Orange Relish

Makes 3 1/2 cups


  • 1 (12-ounce) bag fresh cranberries (about 3 cups)
  • 2 Granny Smith apples, peeled and diced
  • 1 cup unsweetened orange juice
  • 1/2 cup diced dried or fresh apricots
  • 2 tbs. orange zest
  • 1/2 tsp. minced fresh ginger
  • 1 tbs. honey
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground cloves


Heat a medium saucepan over medium-high heat. Add the cranberries and apples and cook until cranberries begin to pop, about three minutes. Add the remaining ingredients and simmer until cranberries have broken down and relish is thick, 10 to 15 minutes. Transfer to a bowl, cover, and refrigerate for one hour before serving. Store in an airtight container in the refrigerator for four or five days.

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