Fall

CRANBERRY RELISH (inspired by Gourmet 1984)

by:
November 24, 2015
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Author Notes

This is my all time favorite recipe for cranberry relish, and I am lucky to have a friend who sends it over every year after I have once again lost it. I changed a few things, like changing method of measuring ingredients(weight instead of volume) and I used Meyer lemons and navel oranges which are California grown. I also used dried cherries instead of golden raisons. It looks like a lot of ingredients but trust me, it is a very easy recipe to make! —dymnyno

  • Makes 6 Cups
Ingredients
  • 1/2 cup apple cider vinegar
  • 2 1/2 cups light brown sugar
  • 3/4 teaspoon curry powder
  • 1/2 teaspoon ginger powder
  • 1/4 teaspoon allspice powder
  • 1/4 teaspoon clove powder
  • 1 1/2 cups water
  • 2 Meyer lemons, zest rind and chop fruit (no pith!)
  • 2 Navel oranges, zest rind and chop fruit
  • 1 apple, peel and chop
  • 18 ounces cranberries
  • 3 ounces dried cherries, chopped
  • 3 ounces dried apricots, chopped
  • 2 ounces walnuts, chopped
In This Recipe
Directions
  1. Combine vinegar, sugar, curry, ginger, clove, allspice, cinnamon and 1 1/2 cups water to a large pot and boil until dissolved. (I use my heavy Dutch oven)
  2. Add lemon and orange, apple and simmer for 10 minutes.
  3. Add 9 ounces cranberries, all the cherries and apricots and simmer for 30 to 40 minutes until thickened.
  4. Stir in 6 ounces cranberries and simmer for 10 minutes.
  5. Chop and add remaining cranberries and the walnuts and simmer for a few minutes. The mixture will be very hot so the last additions will cook very quickly.
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