Apricot-Cranberry Relish

Pat Duran


This is a great change to use in place of the traditional cranberry relish or cranberry/orange relish..this will soon be your go to relish for any holiday gathering..enjoy!
This can be 3 days ahead...


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makes 3 cups
5 Min
10 Min
Stove Top


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  • 1 c
    orange juice, fresh
  • 1/2 c
    plus 2 tablespoons honey, divided
  • 12 oz
    package fresh or frozen cranberries, sorted
  • 1/2 c
    finely chopped dried apricots
  • 1/3 c
    finely chopped green onion, optional, or use dash of onion powder
  • 1/4 c
    finely chopped crystallized ginger, optional or use dash of ground ginger

How to Make Apricot-Cranberry Relish


  1. Combine orange juice and 1/2 cup of honey in a saucepan; bring to a boil. Add cranberries, bring to a boil, and when they pop remove from heat. Drain and let cool.(reserve liquid for baking or glazing-keep refrigerated or frozen)
  2. Combine cranberries, the remaining 2 Tablespoons of honey and remaining ingredients,if using in a medium bowl to serve. Cover and keep in refrigerator until ready to use..Can be made 3 days ahead.
  3. Note: Reserved liquid is great when baking or basting...relish is great in bread and bars and cake baking too- or alongside pork roast....etc..

Printable Recipe Card

About Apricot-Cranberry Relish

Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, Healthy

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