Traditions are great, but sometimes you've got to break out of the "jellied tin can" and try something new. Especially when you find local cranberries from Fresh Meadows Farm. So, this year, that meant putting the nix on the processed cranberry sauce and trying a fresh recipe for Cranberry-Orange Relish!
Since we participated in a socially distant Thanksgiving, we sent a jar of this to our extended family to enjoy; it was a huge hit! In addition to a great hostess gift, it makes a delicious side dish or dessert topping for your favorite frozen treat (think coconut ice-cream!)
Recipe by Fat Free Vegan Kitchen
Prep/Cook Time: 15 minutes
12 ounces fresh cranberries
1 organic navel orange, scrubbed & cut into 8 pieces
1/4 to 1 cup of natural sugar (we used coconut sugar)
1/3 cup chopped pecans or walnuts
Wash the cranberries and remove any stems, bad cranberries or inedible stuff you might find. Put half of the cranberries, orange segments (unpeeled), and apple into the food processor and pulse to chop coarsely. Some larger pieces are okay, but nothing big enough to choke on. Pour into a bowl and process the other half of the fruit. Put it into a bowl, add the sugar (we opted for less is more here!) and mix in the nuts.
Refrigerate it for a day in an air-tight container to allow the flavors to develop.