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While this appears to be a Thanksgiving recipe, I make it several times a Winter for turkey, pork, and chicken.

Cranberry Relish

1 bag (12 oz) fresh or frozen cranberries

8 oz dried cherries

1 cup sugar

1 cup water

Dissolve sugar in water over heat and bring to a boil. Toss in the cranberries, stirring until they pop. Stir in cherries and cook for 4 minutes. Remove from heat and cool.

Options: I've tried this with a little orange zest, but now leave it out because I think it "fights" with the cherries. If you try something else, let us know how it turns out.

This stuff has the shelf life of granite and I "lost" some in the fridge for two months, but it was still good.