Cranberry Sauce Relish

This recipe, using canned cranberry sauce, was found in The Thanksgiving Cookbook, 1991, & makes for a quick & delicious sauce. Preparation time does not include the time needed for the sauce to cool down to room temperature.

• Ready In: 40 mins
• Serves: 8
• Yields: 2 cups

Ingredients

• 1 (16 ounce) can whole berry cranberry sauce
• 16  dates, pitted, quartered (I use Medjool dates)
• 1⁄2 cup golden raisin
• 1⁄2 cup  almonds, toasted, chopped
• 1 (2 inch)  cinnamon sticks, broken in half
• 3  whole cloves
• 1  pinch salt
• 1  pinch ground ginger
• 1  pinch ground allspice
• 2⁄3 cup cider vinegar

Directions

1. Combine all ingredients in a heavy, medium, nonreactive saucepan & bring to a boil.
2. Turn heat down to low & cook, stirring frequently, for 25-30 minutes, or until very thick.
3. Let cool slightly, then pour into a container that has a tight lid.
4. Let cool to room temperature, then cover & refrigerate until serving time.