Apricot Cranberry Relish

The chefs at Gourmet Productions and Gourmet Catering are busy in the kitchen prepping for our Thanksgiving orders.  The smells are wafting into the office, and I can barely contain myself.  I have convinced Executive Chef, Jim, to share his recipe for his apricot cranberry relish.  It is great served with the Thanksgiving feast, but I especially like it the day after, on a sandwich with the leftover turkey and a piece of provolone.

Ingredients:

1/2 cup orange juice

1/2 cup raspberry vinegar

1 cup sugar

1/2 cup honey

3/4 cup minced red onion

1 1/2 TBSP minced garlic

3/4 TBSP minced ginger

1/2 cup minced red bell pepper

1/2 TBSP crushed coriander

1/2 tsp crushed red chili flakes

12 oz cranberries

4 oz diced dried apricots

Procedure:

In large pot, combine all ingredients except for cranberries and apricots.  Bring to gentle boil over medium heat.  Add cranberries and apricots.  Stir every 10 minutes, until desired thickness. 

*Be careful not to turn the heat up too high because it burns easily.