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Pickled Cranberry Relish

Serves: 12
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1 cup dried cranberries
1 cup water
3/4 cup sugar
1/2 cup apple cider vinegar
Kosher salt and freshly ground black pepper
1/2 jicama, peeled and finely diced
2 Granny Smith apples, peeled and finely diced
3 tablespoons chopped Italian parsley
Juice of 1 lemon


Place the cranberries in a medium bowl.
In a small saucepan, bring the water, sugar, vinegar and 2 tablespoons salt to a simmer over medium heat. Cook, stirring, until the sugar and salt have dissolved, then pour over the cranberries. Let the mixture cool to room temperature, then refrigerate for at least 24 hours.

The next day, drain the cranberries and discard the pickling liquid. Return the cranberries to the empty bowl and stir in the jicama, apples, parsley and lemon juice. Season to taste with salt and pepper. Serve chilled or at room temperature.

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