This cranberry relish gets requested every Thanksgiving. Even my rather “picky” brother-in-law gave it a try this year and asked for seconds! One year my mother-in-law and I ate it right out of the bowl as if it were a fruit salad. It is that yummy. Who would bother with that sugar-laden gelled version, when this fresh raw version is so much tastier! You might just want to make a double batch, to ensure you’ll have some left over!
6 oz. fresh cranberries (1/2 bag)
1 cup pineapple, crushed and/or 1 orange (half-peeled- the citrus rind lends a lot to the flavor)
opt: 1 apple, cored and peeled
1/4 tsp. ground cloves
1/2 tsp. grated fresh ginger
1/4 cup raw honey
opt: 1/2 cup chopped walnuts
Chop all ingredients coarsely in a food processor. Serve as is (or simmer briefly in a saucepan for a cooked variation).
This is particularly nice paired with baked squash and sweet potatoes!by