Raw Cranberry Relish
My Greek friend Amalia introduced me to this vibrant fresh cranberry relish a few years ago. Alive with bright, zesty flavors and textures that complement and balance a sometimes-heavy holiday menu, it takes 5 minutes to make and is low in sugar compared to most traditional cranberry sauces. It’s easy: simply add all of the ingredients to a food processor and pulse until you’ve reached the desired consistency. You can also serve this with yogurt for breakfast or spooned over Leftover Stuffing Waffles with maple syrup.
Yield: Makes about 2 ½ cups
Raw Cranberry Relish
gluten-free, grain-free, dairy-free, paleo, vegan, vegetarian, egg-free, nightshade-free, soy-free, nut-free
Ingredients
- 1 (12-ounce) bag fresh cranberries, rinsed
- 2 small apples (such as Pink Lady), cored and cut into pieces
- ½ large whole orange, cut into pieces
- Maple syrup, to taste
Instructions
- Place the cranberries and apple and orange pieces in the bowl of a food processor.
- Add 2 tablespoons of maple syrup in to start, and pulse until everything blends down into a relish. Scrape down the bowl in between pulses if necessary.
- Taste and adjust. You might need to add more maple syrup depending on your sweet/tart preference.
- Transfer to a serving bowl and serve immediately, or store in an airtight container in the fridge for up to 3 days.