If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
- 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
- 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)
- Add lemon and orange, apple and simmer for 10 minutes.
- Add 9 ounces cranberries, all the cherries and apricots and simmer for 30 to 40 minutes until thickened.
- Stir in 6 ounces cranberries and simmer for 10 minutes.
- 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.