With Thanksgiving only a week away, it’s time to get our menus planned! I will definitely be including this relish in the meal. Cranberries are a super fruit and are full of great things like vitamin C and powerful phytonutrients and antioxidants. Studies have even shown a strong link between fresh cranberries and cardiovascular and liver health, due to their anti-inflammatory benefits. Scientists have proven that the compounds in the cranberry work best when kept together, so the whole fruit lends itself to a much higher nutritional profile than supplements, juice, or tinctures. All in all, eating whole, fresh cranberries is much more nutritious and effective than any other form of cranberry.
This recipe is based on the delicious cranberry relish that my sweet aunt makes at Thanksgiving time. The general cranberry relish recipe has been around forever. I think a lot of families have variations on it that they make to accompany their Thanksgiving turkey. While this relish tastes wonderful with turkey, it also tastes fantastic by itself or on vanilla ice cream. Yum! Plus, it’s so simple and only take a couple minutes to make.
Cranberry Orange Relish With Ginger and Nuts
1 large organic orange, cut into wedges (Leave skin on, but I wash the skin well)
1 cup fresh cranberries
1 cup walnuts or pecans
1 tablespoon fresh ginger
2 tbsp. honey or maple syrup
2 tbsp. lime juice
In a large food processor, add the orange and cranberry and pulse until very rough chopped. Add the walnuts, ginger, honey and lime juice and continue to pulse until combined, but still slightly chunky. You can whiz it up more and make a puréed texture if you’d prefer. My aunt just always served it chopped, so that’s what I’m used to. This will keep in the fridge for several days and tastes better the day after you make it.
This post part of Sunday School: Real Food Link Love | Make Your Own | Traditional Foods Holiday Recipe Round Up | Homestead Barn Hop | Tuesdays at the Table | Tempt My Tummy Tuesday
Delicious Obsessions was founded by Jessica Espinoza in 2010. Jessica is passionate about real food, natural living, and more. She helps people see how to eat nourishing food, without breaking the bank. Her motto is "baby steps" -- making small, lasting changes, one at a time, is the best way to ensure long-term success. This website contains "affiliate links" where appropriate, on which, I may earn a small commission or referral fee on your purchase. This has no effect on your price. The monies earned help maintain and support this website's hosting, maintenance, and the development of free content. The content shared on this site is for informational and educational purposes only. Statements/products discussed have not been evaluated by the Food and Drug Administration (FDA) and are not intended to diagnose, cure, treat, or prevent any disease or illness. Please consult your own health care practitioner before making changes to your current diet or before beginning any herbal or vitamin supplement regimen or exercise program.
Thanks for this wonderful idea! The Thanksgiving weekend ain’t over yet and we’ve got some cranberries in the fridge. We’ll try this one out!
Karen – I make this whenever I can get fresh cranberries, regardless of whether it’s Turkey Day or not!
Hope you enjoy!
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This is similar to the recipe I used, and WE LOVED IT!
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Hey Lea! Thanks for stopping by!