Fresh Cranberry Relish

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...

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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.

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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.

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