November Recipe from Chef Haberle: Cranberry Cherry Relish!

November 1, 2010 at 6:00 pm (Willow Writers)

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.

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2 Comments

  1. Mary Ellen said,

    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,

      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!

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