Cranberry Relish

Cranberry Relish from Amy Boeru
Great with turkey, pork, fish, basically any protein.
Prep starts a couple of days ahead.
Keeps in the fridge for at least a month
Recipe makes at least 3 Cups

2- 12 oz bags of fresh cranberries
1/2 C dried apricots, chopped tiny
1/4 C orange juice
2 tsp sherrie vinegar (or apple cider)
3/4 C water
2/3 C sugar
1/4 C honey
1 cinnamon stick
2 cloves

Mix 1 bag of cranberries, apricots, orange juice, and vinegar in a bowl and allow to chill overnight in fridge.

Next day, bring water, sugar, cinnamon stick, and cloves to a boil in a medium sauce pan. Once to a boil, add chilled mixture, honey, and the last bag of cranberries. Cook at a low boil, stirring often, for 20 minutes (a little longer if you want it thicker).

Remove from heat and discard the cinnamon stick and cloves.
Serving warm the day of:
Transfer to a bowl, let cool to room temperature on counter.
Serving chilled:
Transfer to a bowl, let cool to room temperature, and chill in the fridge overnight.