I am not a big fan of store bought cranberry sauce as many of the commercial varieties are loaded with high fructose corn syrup or sugar. With Thanksgiving upon us, I thought I would whip up some easy cranberry and orange relish as an alternative to traditional cranberry sauce. Cranberries are so festive and colorful, right? They certainly remind me of fall in New England.
This recipe is not gelatinous like typical cranberry sauce out of a can. I personally like the texture of the ground cranberries mixed with a whole orange, rind and all!
Plus you get the nutrition of an entire orange… Potassium, fiber, Vitamin C–tasty and nourishing.
Cranberries, by nature, are very tart.
For this reason, most recipes using cranberries will incorporate a decent amount of sugar to offset the tang of the cranberries.
In my recipe, I did add some sugar but tried to limit it to just 1/4 cup.
When’s its whipped up, it looks like this. Yum!
Quick and Easy Cranberry Orange Relish (FODMAPs-friendly per US info)
1,8 oz bag fresh cranberries, rinsed (we don’t have definitive Aussie info on Cranberries yet)
1 seedless orange, washed and cut into cubes
1/4 cup sugar [I use superfine sugar as it incorporates nicely into the recipe]
- In food processor fitted with steel blade, add all of the ingredients and blend for about 2 minutes.
- Place mixture in bowl and refrigerate overnight.
- Serve chilled or at room temperature with your favorite savory dishes such as roasted turkey or pork tenderloin.
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