This is not my family’s traditional cranberry relish recipe. For years, I made my mother’s delicious standard which contained cranberries, fresh oranges and sugar—and I do love that one too. But this recipe was inspired by one that I found years ago in Bon Appetit magazine and has become a favorite. It is good the day it is made, but better by far a day or two afterward. The cardamom, if you like the taste, makes this a fresh and very nice variation on a classic.
Cranberry Cherry Relish
Makes about 2 cups
1 12 ounce package fresh cranberries
1 cup dried tart cherries
1 cup light brown sugar
1 teaspoon ground cardamom
In a large bowl, stir together all of the ingredients. Place half of the mixture in a food processor and process until coarsely chopped. Transfer the mixture to a bowl, repeat with the remaining mixture and stir all together. Refrigerate for a day or two before serving to allow the flavors to meld.