Warm Cranberry-Apricot Relish

This easy sherry-laced relish is a welcome addition to holiday meals when there is a lot to juggle in the kitchen. It's familiar, yet deliciously different. You can make the relish several days ahead and warm it in the microwave before serving.


1-1/2 cups dried cranberries (7-8 oz.) 
1/2 cup apricot preserves
1/2 cup HOLLAND HOUSE Sherry Cooking Wine
Grated zest of 1 orange


Combine ingredients in a 1-1/2 to 2 quart saucepan; stir well. Cook over medium heat until mixture just starts to boil, 2-3 minutes; stir. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally. Remove from heat and let cool 20 minutes. Serve warm with roast beef, chicken, turkey or ham. 

Makes 1-1/2 cups.

Note: Stir in 2-4 Tbsp. water if relish becomes too thick as it cools. Do the same for relish made several days ahead.


Per serving (2 Tbsp.): 90 calories, 0g protein, 22g carb, 0g fat (0g sat. fat), 0mg chol, 35mg sodium, 1g fiber

Warm Cranberry-Apricot Relish
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