This vibrant raw cranberry relish is a delicious side dish, and packed with flavor, depth, and texture. Rich in fiber and antioxidants, fiber, and vitamins C, E, K1, Manganese, Copper, and phytonutrients. In other words, eat LOTS and OFTEN. The recipe is simple to prepare, beautifully balanced, and versatile. Also, great over oats, salads, and served alongside a variety of savory dishes. Actually, I eat it right out of the jar. Don’t just make it for the holidays, treat yourself to it as often as you can find fresh cranberries. Best made ahead – let flavors blend at least 4 hours or overnight. Keeps 4-5 days in the fridge.
Makes 4-5 cups
Zest the orange – use a zester or shallow small-hole grater, then chop a bit. Then, peel and chop the orange. Core the apple. Pit the dates. Fine chop the ginger.
Put all main ingredients in the processor and pulse in short bursts to chop everything into a pebbly relish (avoid soupy).
Open the cover and stir down. Let it stand 10-30 minutes to mellow, then taste.
Add more dates for sweetness (chop these, then add); more citrus for brightness; and mint and/or nuts if using. Pulse once or twice after adding.
Best flavor after 4-24 hours.
Serve chilled and enjoy.
