Cranberry relish is one of my most favorite sides and one that can be made up to a week in advance. Let it cool completely, put it in a container and park in the fridge until Thanksgiving. This is the recipe I’ve been making for years. It was inspired by Ina Garten and I always double the recipe because I like to bake with it as well. . . Cranberry Relish . . One 12-ounce bag fresh cranberries 1 1/2 cups sugar 1/2 cup water 1/2 cup orange juice Zest and juice of 1 orange Zest and juice of 1 lemon 1 Granny Smith apple, peeled and chopped 1/2 cup dried cherries Add the cranberries, sugar, water, orange juice, zests and fresh juices to a saucepan over low heat for about 5 minutes the cranberries will begin to pot open and split their skins. Add the apple and dried cherries and cook for 15 more minutes. Remove from heat and let cool completely. The relish will thicken as it sits. Once it’s cooled, put it in a container and store in the fridge until ready to use. . . . . . #cranbe...