Cranberry relish is typically a condiment that appears around Thanksgiving, but it’s just as delicious in the summertime – a chilled relish with a tangy, sweet-sour taste is very refreshing over all kinds of proteins. It’s great on red meat or chicken; try it with grilled meats like burgers and enjoy the contrast between the hot, juicy meat and the cool relish. And of course, it’s also a classic with turkey and sweet potatoes; there’s no reason why those foods have to be just for the fall!
With cranberries out of season, this recipe uses frozen ones, but they’re just as nutritious and perfectly taste. The honey is technically optional, but it really does help cut the bitterness of the cranberries: if you leave it out, be prepared for a pretty mouth-puckering relish experience.
If you don’t use it all in one day, this recipe will last up to a week in the fridge (and you might find you like it even more after letting the flavors develop for a few days). It’s a nice addition to the summertime condiment lineup, and a good way to use a very nutritious berry that most of us only eat for a few months of the year!
Orange And Cranberry Relish Recipe
Protein: 5g / %
Carbs: 37g / %
Fat: 9g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 2 oranges, peeled, seeded, and roughly chopped;
- 8 oz. frozen cranberries;
- ½ cup almonds, minced;
- ¼ cup raw honey; (optional)
- 1 tbsp. fresh parsley, minced;
- Sea salt and freshly ground black pepper;
- Combine the oranges, cranberries, almonds, honey, and parsley in a saucepan placed over medium-high heat.
- Cook, stirring occasionally, for 10 to 12 minutes or until the sauce thickens.
- Remove the relish from the saucepan, pour into a jar, and refrigerate until cold.