November Recipe from Chef Haberle: Cranberry Cherry Relish!
For all of you putting hours of effort into cooking a memorable Thanksgiving dinner, then opening a can of cranberry sauce PLEASE STOP! Here is a very easy recipe that will have your guests shouting “GOBBLE, GOBBLE, GOBBLE!” – Chef Haberle
Cranberry Cherry Relish
6 cups fresh whole cranberries
3/4 cup sugar
3/4 cup brown sugar
3 tablespoons finely grated orange zest
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 1/4 cup cranberry juice
2 cups dried cherries
Procedure
Combine all ingredients except cherries in a sauce pan and bring to a simmer over medium-low heat. Simmer, stirring occasionally until cranberries pop, about twenty minutes. Let cool and mix in dried cherries. This may be made ahead and refrigerated, covered, for up to 1 week before serving. Makes 4 ½ cups.
Mary Ellen said,
November 24, 2010 at 5:55 am
Chef Haberle,
This recipe brings back memories. I make a similar relish, I add crushed and chunk pineapples, apples and walnuts. I am anxious to try your recipe this year. Happy Thanksgiving!!!!!
The Willow Room said,
November 24, 2010 at 1:06 pm
Thanks for the comments Mary Ellen and for reading our blog. Let us know how the recipe turned out and Happy Thanksgiving to you and yours!