Description
This cranberry orange relish recipe is bursting with beneficial nutrients, brilliant color and bright flavors to compliment any holiday meal. Plus, it comes together in 10 minutes and doesn’t contain added sugar.
Ingredients
1 (12-ounce) package of fresh cranberries
1 navel orange
1 Granny Smith apple, skin on
1/4–1/2 cup pecans (optional)
2 teaspoon TEAkiHut Organic Pure Monk Fruit Powder
1/2 teaspoon ground Ceylon cinnamon
1/4 teaspoon ground ginger
Pinch of fine sea salt
Instructions
- Wash all the fruit and discard any cranberries that are mushy or spoiled. Leaving the skin on, chop and core the apple. Zest ¼ of the orange to yield about 2 teaspoons. Then peel the orange and remove the fruit segments, discarding the rind. Place the cranberries, apple, orange segments and orange zest into a food processor.
- Add the pecans (if using), monk fruit powder, cinnamon, ginger and sea salt to the food processor.
- Process on low, gradually increasing the speed until reaching the desired consistency (see tip below).
- Transfer the finished cranberry orange relish to a glass bowl, cover and place in the refrigerator for three days to allow the flavors to mellow. Stir the mixture once each day until ready to serve.
Notes
The trick to this recipe is time. Remember to make it 2-3 days prior to your event.
The finer the relish is processed, the more water it will release as it rests in the fridge. For more texture on serving day, stop processing when the pieces are slightly larger than desired.
SUBSTITUTIONS:
1 tablespoon of pure maple syrup can be used in place of the monk fruit sweetener. But it will add a significant amount of sugar, increasing blood sugar levels and potentially aggravating any inflammation in the body.
Use Candied Pecans to take the flavor up a notch. Don’t process them with the rest of the ingredients. Instead, chop them up and add to the relish just before serving. If using candied pecans, just know this recipe will no longer be vegan.