Recipe: Cranberry Relish In Two Variations
Each variation makes about 2 ¼ cups Fresh relish:
¾ cup dried cherries
1 (12-ounce) bag cranberries
About 2/3 cup dark brown sugar
Freshly ground black pepper to taste
Cooked relish:
2/3 cup packed dark brown sugar
¾ cup water
1 (12-ounce) bag cranberries
¾ cup dried cherries
Freshly ground black pepper to taste
1. To prepare fresh relish: Finely chop the cherries in 2 batches in a food processor; transfer to a bowl and set aside. Then repeat with the cranberries. Combine the fruits and stir in the brown sugar and pepper. Cover and refrigerate 24 hours. Stir occasionally.
2. To prepare the cooked relish: In a heavy, medium-size saucepan, combine the brown sugar, water, cranberries, cherries and pepper. Stir over medium-low heat until the sugar dissolves, then turn heat to medium and cook until most of the cranberries have popped and the sauce has thickened, about 10 minutes. Stir occasionally to keep the mixture from sticking. Cool, cover and refrigerate.