My dearly departed old food blog, Simmer Till Done, is finally, really, truly departed, but I'd like to think it lives on in a few tiny corners of a few people's minds (other than my mom), and also on their Thanksgiving tables. In case anyone needs it here is the formerly-seen-on-Simmer recipe for my cranberry-cherry relish, which is still ridiculously easy, still crazy-tart and still good on, well, anything. Happy Thanksgiving!
Cranberry-Cherry Balsamic Relish
My absolute lip-puckering favorite. It packs a serious tart punch, it's absurdly easy, and worth making double for the leftover sandwiches alone.
1 12-oz bag cranberries, picked over
1 cup light brown sugar
½ large orange, peeled and segmented
1 cup dried cherries
1 1/2 tablespoons balsamic vinegar
1 tsp cinnamon
Place dried cherries and orange in food processor bowl; process to small bits. Add cranberries, brown sugar, balsamic vinegar and cinnamon, then pulse to finely chopped (some coarse spots are fine). Taste for seasoning and adjust to your own taste. May be made several days ahead; flavor deepens over time.