Cranberry Relish
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!
Cranberry Relish
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!
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Kim Wilson has spent over 12 years developing recipes based on whole, natural ingredients. She has seven diet and health books currently in print and still enjoys working on recipes to satisfy a variety of needs. She is particularly motivated to develop recipes that help those dealing with food allergies and conditions like candida. If you are looking for tasty recipes that avoid animal products, wheat, soy, dairy, eggs, yeast and other problematic foods, you've come to the right place. It's Kim's sincere hope that you find some highly enjoyable, highly beneficial foods on this blog. You can check out more articles as well as information on her books at www.simplynaturalhealth.com
This *does* look tasty! Going to try this for sure!
I plan on trying it on Thanksgiving – sounds yummy!