Raw Cranberry Relish

“We usually avoided the cranberry sauce growing up because it was a congealed glob from a can, complete with the can’s indentations. However, once my mom (Nana) started making fresh cranberry sauce, we realized it could taste great. Although not Nana’s recipe, we’ve come up with a similar version that is quick, simple and packed with nutrients. Since this has not been cooked, the vitamin C in the cranberries is still intact.”

~Bobbi

Difficulty:

Easy!

Cost:

Moderate

Serves:6people

Serving Size:1/3 cup (about)

Raw Cranberry Relish

Votes: 1 Rating: 5 You: Rate this recipe!

Print Recipe

Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan

Try this nutritious and easy version of the old classic cranberry sauce. It can be assembled 1-3 days before using. Keep refrigerated, but serve at room temperature. If desired, garnish with orange zest strips, candied orange peel, candied or toasted pecans, or fresh herbs (if used in the relish-see variations).

• CourseSide Dish
• CuisineAmerican

Tools:colander, knife and cutting board, grater, blender or medium bowl

	Prep Time
	15 minutes

Prep Time 15 minutes

Difficulty: Easy! Cost: Moderate Serves:6people Serving Size:1/3 cup (about)

Raw Cranberry Relish Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan Try this nutritious and easy version of the old classic cranberry sauce. It can be assembled 1-3 days before using. Keep refrigerated, but serve at room temperature. If desired, garnish with orange zest strips, candied orange peel, candied or toasted pecans, or fresh herbs (if used in the relish-see variations). CourseSide Dish CuisineAmerican Tools:colander, knife and cutting board, grater, blender or medium bowl Prep Time 15 minutes Prep Time 15 minutes

Ingredients

• 2 cups fresh cranberries or 1 (8-ounce) bag
• 1 orange
• 1 tablespoon orange zest (from the above orange)
• 1/4 cup raw honey or maple syrup
• 1/2 cup pecans
• 1 pinch salt

Servings: people

Units:MetricUS Imperial

Instructions

1. Rinse the cranberries in a colander and pat dry. Place in a blender. (If you don't own a blender, finely chop the cranberries and place in a medium bowl.)
2. Using the medium holes on a grater, grate the zest (the orange part) from the orange. Set the zest aside for later. Remove the remaining peeling and white pith. Separate the segments and add to the blender. (If you don't own a blender, finely chop the segments and add to chopped cranberries.)
3. Add the honey and blend just until it's the consistency of a salsa or relish--a little chunky. (If no blender, simply stir well.)
4. Chop the pecans and stir in, along with the orange zest and a pinch of salt, preferably a good Himalayan or other natural salt.

Recipe Notes

VARIATIONS:

1. Substitute 1/2 cup chopped dried apricots, peaches, mangoes or apples for the orange. Add the juice of half a lemon or lime and cut the honey down to 2 tablespoons.
2. Add a fresh herb like rosemary, tarragon, sage or thyme.
3. Use a different nut or leave them out for a nut-free version.
4. Roast the pecans first, but it will no longer be entirely "raw."
5. Use candied pecans and cut the honey down to 1/4 cup.

Powered byWP Ultimate Recipe