Cranberry Cherry Relish
Cranberry Cherry Relish

Cranberry Cherry Relish
Serves 6

1 cup Cherries, canned or fresh
1 1/2 cup Cranberries
2 cups Dark Brown sugar
1 1/2 cups Raisins
1/2 tsp Cinnamon
1/2 tsp Cloves
1 Orange
1 Lemon
1/2 cup Apple Cider Vinegar
1/2 Stick cinnamon
1/2 tsp Nutmeg

Pit cherries. Wash cranberries. Remove stems. Wash orange and lemon. Cut
in
small pieces. Remove seeds. Combine ingredients. Mix thoroughly. Cook
slowly,
stirring frequently, until thick.


I prefer this one:

Cranberry Cherry Relish

1 pound fresh cranberries
2 1/4 cups granulated sugar
1/2 cup fresh orange juice
1/2 cup cranberry juice (optional)
Zest and Juice of 1 orange
1 lemon, seeded, sliced thin
1 cup dried cherries
1/2 tsp cinnamon
1/4 tsp ginger

Optional additions:

1/4 cup chopped celery (strings removed)
1 large apple, peeled, cored, grated or chopped fine

Combine cranberries, sugar, orange juice, orange zest and cranberry juice
(optional) in a saucepan. Place over medium heat, bring to a boil and boil
until

berries pop open, about 10 minutes. Skim foam from the surface with a
metal
spoon, stir in the lemon slices, cherries, cook over low heat, stirring
often,
until mixture thickens. Remove from heat and let cool to room temperature.
Cover and refrigerate before serving.


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