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
Ingredients
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1/2 cup
apple cider vinegar
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2 1/2 cups
light brown sugar
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3/4 teaspoon
curry powder
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1/2 teaspoon
ginger powder
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1/4 teaspoon
allspice powder
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1/4 teaspoon
clove powder
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1 1/2 cups
water
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2
Meyer lemons, zest rind and chop fruit (no pith!)
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2
Navel oranges, zest rind and chop fruit
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1
apple, peel and chop
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18 ounces
cranberries
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3 ounces
dried cherries, chopped
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3 ounces
dried apricots, chopped
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2 ounces
walnuts, chopped
Directions
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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)
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Add lemon and orange, apple and simmer for 10 minutes.
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Add 9 ounces cranberries, all the cherries and apricots and simmer for 30 to 40 minutes until thickened.
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Stir in 6 ounces cranberries and simmer for 10 minutes.
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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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