Coastal Living Magazine November’s Issue had a great article about friends in Key West who celebrate Thanksgiving together and all ride their bikes over to one of their friend’s old conch cottages and . The menu featured this GREAT Apricot- Cranberry orange relish. I tried this while on the road trip with Mom with fresh cranberries we bought at a Farmer’s Market in Hingham, MA that had been harvested from the cranberry bogs earlier that week. I don’t know if it was because the cranberries were so fresh or this recipe was so good ( and easy) but this is one of the best cranberry relish I’ve ever tried. I also just made the same recipe using cranberries in a bag from Publix, not quite the same panache, but still very yummy.
Apricot-Cranberry Relish
Makes 3 cups
Ingredients
1 cup orange juice
1/2 cup plus 2 tablespoons honey, divided
1 (12-ounce) package fresh or frozen cranberries
1/2 cup finely chopped dried apricots
1/4 cup finely chopped crystallized ginger
Preparation
Combine orange juice and 1/2 cup honey in a saucepan; bring to a boil. Add cranberries, bring to a boil, and remove from heat. Drain and let cool.
Combine cranberries, 2 tablespoons honey, and remaining ingredients in a medium bowl.
Recipe from Donna Shields, Coastal Living, NOVEMBER 2008
