A Seasonal Favorite

This easy make ahead cranberry relish has nothing in common with what comes out of a can. It should not be restricted to turkey day. Spoon some onto a piece of toast or a muffin; tuck it into a sandwich, serve it with fish or the way I like it best, over vanilla ice cream. It can be refrigerated for at least 2 weeks.

Cranberry, Apricot & Ginger Relish

12 ounces cranberries (1 bag)

3/4 cup sugar

½ cup orange juice

1 teaspoon freshly grated lemon zest

1/3 cup chopped apricots

1/3 cup crystallized ginger, chopped
Freshly squeezed lemon juice, optional

Pour cranberries into a colander and remove any soft or discolored ones. Transfer cranberries to a heavy two-quart saucepan. Add sugar, orange juice and lemon zest.


Place pan over medium heat. Simmer, stirring often until cranberries start to pop, 5-10 minutes. Do not overcook.

Remove pan from heat. Stir in apricots and ginger. Set aside to cool. Transfer to a bowl, cover and refrigerate overnight. Taste. If too sweet, add few teaspoons of freshly squeezed lemon juice. Relish will keep for up to 2 weeks, if it lasts that long.

Makes about 3 cups