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Cranberry, Almond and Apricot Relish
Melissa Clark
Nathan Congleton/TODAY
print recipe
Rating:
3.7878788 (33 rated)
Servings:
10

A twist on the classic orange and walnut studded cranberry relish, this one has roasted almonds and dried apricots, which fleck the intense red berries with bits of orange. Cinnamon adds a sweet earthy note.

Technique tip: If your apricots are hard, soak them in boiling water for 5-10 minutes before draining and chopping.

Swap options: Walnuts, cashews or pecans can stand in for the almonds. Other dried fruit including golden raisins, dates or dried cranberries can be substituted for the apricots.

Ingredients

    • 12 ounces (3 cups) fresh cranberries
    • 1/4 cup honey, or to taste
    • 2 tablespoons sugar
    • 1/2 teaspoon ground cinnamon
    • 3/4 cup chopped roasted unsalted almonds
    • 3/4 cup finely chopped dried apricots

Preparation

Place cranberries, honey, sugar and cinnamon in a food processor. Pulse until chopped (but not too finely), then taste and stir in more honey if needed.

Stir almonds and apricots into cranberry mixture. At this point cranberry relish can be refrigerated for up to 24 hours before serving. If the liquid separates out, just give it a stir.

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