Cranberry Cherry Relish

This is not my family’s traditional cranberry relish recipe.  For years, I made my mother’s delicious standard which contained cranberries, fresh oranges and sugar—and I do love that one too.   But this recipe was inspired by one that I found years ago in Bon Appetit magazine and has become a favorite.  It is good the day it is made, but better by far a day or two afterward.  The cardamom, if you like the taste, makes this a fresh and very nice variation on a classic.

Cranberry Cherry Relish

Makes about 2 cups

1 12 ounce package fresh cranberries
1 cup dried tart cherries
1 cup light brown sugar
1 teaspoon ground cardamom


In a large bowl, stir together all of the ingredients.  Place half of the mixture in a food processor and process until coarsely chopped.  Transfer the mixture to a bowl, repeat with the remaining mixture and stir all together.  Refrigerate for a day or two before serving to allow the flavors to meld.

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