Fresh Cranberry Relish
Are you looking for a way to use up those leftover cranberries? This cranberry relish was inspired by my aunt Carey who pulled out a recipe for fresh cranberries on Thanksgiving. What? I thought cranberries had to be cooked with tons of sugar like rhubarb. Then again my daughter eats raw rhubarb so anything is possible...
We chopped everything up really fine and then I puckered my lips for that first sour taste. But it wasn't too tart. In fact I found fresh cranberries to be delicious.
We added green apple, fresh squeezed orange juice, shallot, honey, and it just got better and better.
When I got home, I decided to try the recipe again, but this time I wanted to omit all sweeteners and add a spicy flare so it could be used in my detox cookbook. I added jalapeño, lime juice, and it was fabulous!
I really recommend you try this relish and play around with the flavors. I found it very versatile and it was more delicious the more it sat in the fridge!
I ate it over wild caught salmon, over cornish game hen, and over my steak... all delish! If you're looking for a festive holiday dish, try this red, white, and green chutney, you won't be disappointed.