Raw Cranberry Relish – A Holiday Favorite With a Twist
I love the tartness of cranberries and this is one of my favorite raw cranberry relish recipes. The twist is the hint of spice from the cinnamon and the tanginess from the lime zest.
This raw cranberry relish is a great accompaniment to holiday meals, salads, cooked grains, over your favorite non dairy ice cream, or you can eat it by itself, like an applesauce, for a healthy treat.
Spiced Raw Cranberry Relish
2 cups fresh cranberries
1 medium apple, cut in chunks (I used the Fuji variety)
1 medium orange, peeled and cut in chunks
1 lime, peeled and cut in chunks
1 cup mejidool dates (chopped, pitted, and packed tightly)
1/2 teaspoon lime zest
1/2 teaspoon cinnamon
In a food processor with the S blade, combine all ingredients and pulse until coarsely and evenly chopped. I prefer a fine texture over the larger chunks, but it is up to you. This raw cranberry relish can be kept in the refrigerator for about 1 week. Makes 2 cups of relish.
And as always, please do share your favorite raw cranberry relish recipes in the comments section below.