Cranberry-Apricot Relish

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In this sweet, salty, tangy relish, Food & Wine’s Kay Chun combines cranberries and apricots with capers and dates. It’s a fantastic condiment for turkey and pork. Slideshow: More Cranbrry Recipes 

By
Kay Chun
Kay Chun

Kay Chun is a recipe developer, food stylist, and New York Times Cooking contributor. She also formerly worked as Test Kitchen senior editor at Food & Wine.

Food & Wine's Editorial Guidelines
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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Cranberry-Apricot Relish
Photo: © John Kernick
Total Time:
30 mins
Yield:
3 cups
Cook Mode (Keep screen awake)

Ingredients

  • 4 cups fresh cranberries (1 pound)

  • 3/4 cup sugar

  • 1 cup chopped celery

  • 3 ounces dried apricots, chopped (1/2 cup)

  • 6 Medjool dates, pitted and chopped (1/2 cup)

  • 1/4 cup capers

Directions

  1. In a small saucepan, combine the cranberries with the sugar and cook over moderate heat, stirring, until the sugar dissolves and the cranberries release their juices, about 10 minutes. Let cool, then stir in the remaining ingredients and serve.

Make Ahead

The relish can be refrigerated for up to 3 days.

Originally appeared: December 2016

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