Quick and Easy Cranberry and Orange Relish


This goes together in a snap and doesn’t even require cooking.ย  Just cranberries, an orange, good quality honey and a food processor and you are set!

Quick and Easy Cranberry Orange Relish
by Amy Love, Real Food Whole Health

Ingredients:
1 bag, (12-16 oz) fresh cranberries, organic if possible
1 organic orange, washed well and dried, unpeeled and cut in quarters, large seeds removed
2 TBL good quality raw honey

Directions:
In a medium sized food processor bowl, combine ingredients and process until desired consistency. Taste and adjust sweetness by adding more honey if needed, but maintain refreshing tartness.

Chill and serve alongside your Thanksgiving favorites.

Leftover relish lasts about a week in the fridge, and is great on its own, on gluten-free muffins or bread, or stirred into raw, organic, grass-fed yogurt!

This recipe is GAPS legal, paleo, WAPF, real food, raw, vegetarian/vegan friendly and all around delicious!

  • I have been making a variation of this recipe for a number of years – I add a quartered apple and a good pinch of dried ginger to the cranberries and orange. From now on, I’ll use honey, instead of the sugar in my recipe!

  • I have been making a variation of this recipe for a number of years – I add a quartered apple and a good pinch of dried ginger to the cranberries and orange. From now on, I’ll use honey, instead of the sugar in my recipe!

  • FINALLY. I have been searching online for about an hour for a sugar-free version of a cranberry-orange relish. Thank you for posting this recipe! I plan on preparing it today.

  • FINALLY. I have been searching online for about an hour for a sugar-free version of a cranberry-orange relish. Thank you for posting this recipe! I plan on preparing it today.

  • Just wanted to let you know I made this at Thanksgiving and it was as easy as it sounds, and tasty, too. I love the straight-forward ness of it.
    Since I live alone, and had quite a bit left over, and didn’t want to waste any, I added 1teaspoon salt and 2 Tbsp kefir whey, mixed it well and let it sit on my counter for 3-4 days. Let me tell you, the flavor is fabulous after culturing it, more complex, and it will last several months (theoretically, that is—it’ll be devoured long before that).
    Thank you for the yummy recipe!

    • Hi Virginia! You are so welcome for the recipe, and thank you so much for sharing not only your experience with the recipe and your kind comments, but for the wonderful idea of culturing the relish. Genius idea ๐Ÿ™‚ Enjoy!

  • Just wanted to let you know I made this at Thanksgiving and it was as easy as it sounds, and tasty, too. I love the straight-forward ness of it.
    Since I live alone, and had quite a bit left over, and didn’t want to waste any, I added 1teaspoon salt and 2 Tbsp kefir whey, mixed it well and let it sit on my counter for 3-4 days. Let me tell you, the flavor is fabulous after culturing it, more complex, and it will last several months (theoretically, that is—it’ll be devoured long before that).
    Thank you for the yummy recipe!

    • Hi Virginia! You are so welcome for the recipe, and thank you so much for sharing not only your experience with the recipe and your kind comments, but for the wonderful idea of culturing the relish. Genius idea ๐Ÿ™‚ Enjoy!

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