A twist on the traditional! I don’t eat cooked cranberry sauce. Well, not unless I am a guest in somebody’s home and they are keeping a watchful eye from across the table. Or worse yet, they’ve actually scooped some onto my plate for me. Ugh – those pesky cranberry skins. Anyway… with all the other laborious dishes to prepare for Thanksgiving, why not give yourself a little break. Crunchy & refreshing, this recipe has only four ingredients and requires no cooking. Make a day or two ahead for flavors to meld! Cardamom lovers prepare your palates…
1 12 ounce package fresh {rinsed and picked over} cranberries
1 cup dried tart cherries {about 5 ounces}
1 cup golden brown sugar
1/2 tsp ground cardamom
Place ingredients in processor and using on/off switch process until coarsely chopped. Transfer to airtight container and store in refrigerator. Yum!
{ 5 comments… read them below or add one }
Oh my goodness – you are too funny! I pledge never to serve you cranberry sauce. This relish looks like the perfect compromise.
Skins? They’ve never bothered me- I LOVE fresh cranberry sauce. Yours looks delightful too, though!
Just have to say that I’m OBSESSED with your blog! Can’t get enough of it!!
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Wow, that’s really nice of you to say- thanks!!
I made this!!! It was excellent!