Happy Thanksgiving to all my lovely American friends. I thought I’d share my recipe for Cranberry and apricot relish with you as it goes so well with turkey both as it’s a tasty aside on the big day and big plate, but also livens up those all important left-overs and sandwiches for the following few days after the festivities are over.
I created this cranberry and apricot relish for my book Gourmet Gifts For Christmas and it has been proving very popular and has caused many lovely comments at my talks and demos on the Gourmet Gifts that I have been doing for the Country Living magazine fairs.
Here in the UK we tend to think of cranberries only in terms of Christmas, but for you in America they get at least two outings a year with their Thanksgiving connection.
Ingredients for cranberry and apricot relish
- I have used fresh apricots but you can use dried fruit instead. This recipe makes two good sized jars of relish that will keep for up to three months.
- You will need one large red onion which you can prep up by chopping finely
- a tablespoon of olive oil
- A pinch of salt
- 1 teaspoon of dried chilli flakes
- 450g/1 lb fresh apricots (or dried)
- 125g/ 4 1/2 oz dried cranberries
- 1 tablespoon of coriander seeds
- A pinch of powdered cinnamon and a pinch of allspice powder
- 300g/10 oz light soft brown sugar
- 150ml/ 5 fl oz white wine vinegar
How to make cranberry and apricot relish
- Heat the oil in a heavy based pan and cook the onion with the salt until nicely softened.
- Add all the other ingredients to the pot and stir well. Cook this on a low heat until the sugar has completely dissolved and then raise the temperature to a boil for 5 minutes.
- Lower the heat and get the pan simmering and leave for 1 hour. Stir now and then to avoid it sticking, especially near the end of the cooking time.
- Ladle your hot relish into two sterilised jars and pop on the lids.
How much does this make?
This recipe will make 2 jars of cranberry and apricot relish.
New to preserving? Then don’t panic, I can take you from zero to hero in no time at all.
Just check out these handy articles to get you heading in the right direction fast;
How long will this keep?
This cranberry and apricot relish will keep for up to 6 months in a cool dark place. Once opened store in the fridge and use within a month.
Please Note – We do not usually do water bath or other canning methods here in the UK. Our preserves keep perfectly well without this.
I wish you all a wonderful and happy day and I give thanks for my life here in Scotland and for all my lovely American friends who share their life and stories, recipes and love all over the internet.
Here are some of my other cranberry recipes you might like to try;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Cranberry And Apricot Relish
- 1 red onion large and finely chopped
- 1 tbsp olive oil
- pinch salt
- 1 tsp chilli flakes
- 450 g apricots fresh or dried
- 125 g dried cranberries
- 1 tbsp coriander seeds
- pinch ground cinnamon
- pinch allspice powder
- 300 g brown sugar light soft brown sugar
- 150 ml white wine vinegar
- Heat oil in preserving pan and cook onion
- with salt till softened.
- Add all other ingredients and heat gently till sugar dissolved
- then boil 5 minutes and simmer for 1 hour stirring now and then to avoid sticking
- Ladle into 2 sterilised jars.