Combine all ingredients in an uncovered 3-quart saucepan, and cook over medium heat, stirring often, until most of the cranberries have opened and the mixture is somewhat thickened. Be sure to cook the cranberries until they “pop” in order to release the natural pectin, which thickens the sauce.
Store in refrigerate for up to 1 day or until ready to use. Relish thickens a bit over time.
NOTE - If you prefer a smoother sauce, strain the cranberry skins through a fine sieve.
NOTE - For flavor variation, add ½ cup slivered almonds and 1 cup chopped apple bits with all the other ingredients (in Step #1).