This one comes from Meghan Clyne, of NR World Headquarters:

Cranberry Cherry Relish
Fresh cranberries are now packed 12 ounces – not one pound- to a bag, so buy two bags, since most recipes call for a pound. Any extra cranberries freeze well or use to make muffins. Using my antiquated memory of HS algebra, I’ve adjusted the original recipe to accommodate current day retailing and my calculations are in parentheses. Either way, it works to make the best relish I’ve ever had.
1 pound (12 oz) fresh cranberries
2 (1 1/2) cups sugar
1/2 (1/3) cup fresh orange juice
1/2 (1/3) cup cranberry juice **
Finely grated zest of 1 orange
1 (3/4) cup dried cherries
1.) Pick through the cranberries, rinse, and then drain well. 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.
2.) Skim the foam off the surface with a metal spoon, stir in the cherries and let cool to room temperature. Cover and refrigerate. (It will last up to one month)
** I’ve also doubled the orange juice instead of buying a whole bottle of cranberry juice, which no one will drink, without any appreciable difference.