Raisin Cranberry Relish

This cranberry relish goes well beyond the usual can-shaped jelly. Whole cranberry sauce gets simmered with chunky Granny Smith apple, golden raisins, dried apricots, fresh lemon juice, zest, and a warm hit of cinnamon. Five minutes of cooking and you’ve got a relish with real texture and layers of sweet-tart flavor.

The Granny Smith apple is a smart choice here. It holds its shape during the brief simmer and adds a crisp, sour bite that balances the sweetness of the raisins and cranberry sauce. The dried apricots plump up in the liquid and contribute a honeyed chewiness that’s different from the raisins. Lemon zest ties everything together with a bright, citrusy edge that keeps the relish from tasting one-note sweet.

Kitchen Tips

• Stir often as it heats. The sugars in the cranberry sauce and dried fruit can stick and scorch on the bottom quickly.
• Let it cool completely before refrigerating. The relish thickens as it chills, so don’t worry if it looks loose when hot.
• Make it a day ahead. The flavors blend and deepen overnight in the fridge.

Variations

• Add chopped toasted walnuts or pecans after cooking for crunch.
• Stir in a tablespoon of orange zest and a splash of Grand Marnier for a citrus-forward holiday version.
• Replace the apricots with dried cherries for a deeper, more tart relish.