I've never been a diehard fan of canned, jellied cranberry sauce. From friends and family I'll accept it but given a choice I prefer the natural, berry goodness to dominate rather than the stickiness of the jelly. Gently tempering the tart flavor of fresh cranberries by mixing in other sweet fruits is how I like to prepare a tasty cranberry relish. Although I admit my method is not all that gentle since all the ingredients are whipped up in a blender in a matter of a few minutes.
Here's my latest, favorite, easy recipe with apple and citrus notes. It's a little bit tart so for those of you with a sweet tooth you may want to add in more date sugar once you've tested it. The flavors really do meld overnight and the mixture transforms into a rich, ruby, red relish so it's worth the wait.
Once it's ready I enjoy a 1/2 cup serving of this on oatmeal or on my soaked seed mixture. It would be yummy over yogurt sprinkled with pecans. Of course, it can serve it's rightful place next to all the other holiday dinner side dishes. But I can guarantee this beautiful dish of berries will glisten and outshine all the others on the plate. However you serve it up I hope you enjoy this juicy, fresh cranberry relish.
- 4 cups or 2 pints fresh raw cranberries
- 1 large organic apple - unpeeled, cored and cut up
- 3 small seedless mandarin oranges - peeled (if you like, add in a little zest from the peels)
- 1/4 cup date sugar, or 8 dates