Instructions: This is a wonderful example of how the same ingredients can taste completely different when cooked and uncooked. When cooked, this becomes a more traditional cranberry sauce or compote; left uncooked, it has the characteristics of sprightly relish. Serve both to your guests. Ingredients to make both recipes:

24 ounces cranberries (about 6 heaping cups, divided)

8 ounces sun-dried cherries (about 1 1/2 cups, divided)

1 1/2 cups firmly packed dark brown sugar (divided)

To make uncooked relish:
Put 3 cups cranberries and 4 ounces cherries in a small bowl. Mix gently. Add half of mixture to a food processor. Process until mixture is coarsely, but evenly, chopped. Transfer to bowl. Repeat with remaining mixture.

Add 3/4 cup packed brown sugar to mixture with a pinch of salt and a grinding of black pepper. Mix well so that all the sugar is incorporated and dissolved.

Cover and refrigerate 24 hours before serving.

Makes 2 1/2 cups.

To make sauce/compote:
Place 1 cup water and 3/4 cup packed brown sugar in a heavy medium saucepan.

Bring to a boil and add 3 cups cranberries, 4 ounces cherries and a pinch of salt. Return to a boil and reduce heat to medium. Cook for 10 minutes or until cranberries have popped and sauce has thickened. Cool to room temperature. Cover and refrigerate until cold.

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