Cranberry-Apricot Relish

[donotprint]When there’s a lot to juggle in the kitchen, this sherry-laced relish is a welcome addition to holiday meals. It’s familiar, yet unique, and very easy. Make relish several days ahead. When ready to serve, warm it up just a bit in the microwave. While you’re prepping for Thanksgiving, perhaps try my Pumpkin Pie with orange bitters — dee-lish. [/donotprint]

[print_link]

Warm Cranberry-Apricot Relish

Makes 1-1/2 cups

1-1/2 cups dried cranberries (about 7 oz.)
1/2 cup apricot preserves
1/2 cup Holland House sherry cooking wine*
Zest of 1 orange

Combine ingredients in a 1-1/2 to 2 quart saucepan; stir well. Cook over medium heat until mixture just starts to boil, 2-3 minutes; stir. Reduce heat to low, cover and simmer 15 minutes, stirring occasionally. Remove from heat and let cool 20 minutes.

Stir in 2-4 tablespoons water if relish becomes too thick as it cools. Do the same for relish made several days ahead. Serve warm with roast beef, chicken, turkey or ham.

* Kitchen Note: If using your own favorite sherry, add 1/4 teaspoon salt to the recipe.

Nutrition information per 2 Tbsp: 290 calories, 0g protein, 22g carb, 0g fat, (0g sat. fat), 0mg chol,, 35mg sodium, 1g fiber

Recipe developed by Rita for Holland House Photo by Suzanne Carreiro