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.
Cranberry and Apricot Relish
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;
- 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.
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.
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;
Cranberry and Orange Marmalade
PIN ME FOR LATER
Finally, if you do try this cranberry and apricot relish recipe don’t forget to leave a comment/rating below. I love hearing from readers and respond to everyone. Want more Larder Love? Then follow me on Instagram, Pinterest and Facebook and sign up for my newsletter too.
Cranberry And Apricot Relish
Ingredients
- 1 large red onion finely chopped
- 1 tablespoon olive oil
- Pinch of salt
- 1 teaspoon chilli flakes
- 450 g/1lb fresh nectarines or dried
- 125 g/4 1/2oz dried cranberries
- 1 tablespoon coriander seeds
- Pinch ground cinnamon
- Pinch allspice powder
- 300 g/10oz light soft brown sugar
- 150 ml/5 floz white wine vinegar
Instructions
- 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.
Happy Thanksgiving to you dear friend! I’m cooking two birds today, along with making the stuffing, gravy, parsnips, carrots, deviled eggs, cranberry sauce, and FIVE pies! Our friends are bringing the rest…a ham, rolls, asparagus, green bean casserole and more PIES! Thanksgiving is about family, friends, football on TV and feasting…so I will probably gain about 10 pounds today! Will be hitting the pavement tomorrow! So thankful for our friendship – you are a gift!! xoxo, Nan
Thanks Nan,
I hope the meals went well and that you all have a fabulous weekend.
So much cooking, you will be exhausted, with I was there with you.
I too am so very thankfull for our friendship.
Enjoy this special weekend with family and friends.
K x