Cranberry and Red-Grape RelishVictoria Pearson
Recipe information
Yield
Makes 6 cups
Ingredients
8 cups cranberry juice cocktail
3 cups dried cranberries
3 cups red seedless grapes, halved
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon peel
Preparation
Boil cranberry juice in heavy large saucepan until reduced to 1 cup, about 50 minutes. Place cranberries in large bowl; pour hot reduced juice over. Stir to coat. Cool. (Can be made 3 days ahead. Cover and refrigerate. Remove from refrigerator 1 hour before serving.) Just before serving, stir grapes, lemon juice, and peel into cranberries.
