Cranberry Cherry Relish

A recipe from Cathy Payne --

• 1 1/2 pounds cranberries (three 8 oz bags)
• 1- 3 cups sugar (to taste)
• 3/4 cup fresh orange juice
• 3/4 cup unsweetened cranberry juice
• Finely grated zest of 2 oranges
• 1 cup unsweetened dried cherries

Pick through the cranberries, rinse and drain. Combine the cranberries, sugar, orange juice, cranberry juice, and orange zest in a pan. Place over medium heat; boil slowly until the berries pop open, about 10 minutes.

Skim the foam off the surface with a spoon, stir in the cherries and let cool to room temperature. Cover and refrigerate. It will last up to one month.