Cranberry and Dried-Cherry Relish

Recipe adapted from Martha Stewart

~from Savoring Time in the Kitchen

Makes 3 cups.

1 packages (12 ounces) fresh or frozen cranberries (no need to thaw if frozen but I always use fresh during the holidays)

1 cup dried cherries

1 tablespoon grated orange zest

1 tablespoon fresh orange juice

1 cup sugar

2 cups water

In a large saucepan, combine cranberries, cherries, sugar and water. Bring to a boil; reduce heat to medium-low. Simmer until most of the berries have burst and liquid is syrupy, 20 to 25 minutes. Transfer to a bowl.

Cover, pressing plastic wrap directly on surface of relish and refrigerate.

Make Ahead: Can be made up to two weeks ahead and refrigerated.