One of my very favorite things about the holidays in the yummy cranberry sauce served. It just has that unmistakable mixture of tartness and sweetness that is the perfect compliment to the turkey and stuffing. Oh, and don’t even get me started on how delicious it is in my post dinner sandwich!
I have always love whole cranberry sauce the best. When I first started making this particular orange cranberry relish, I of course used regular sugar. Here’s the deal, since fresh cranberries are very tart, you will need to add some type of sweetener, but it doesn’t have to be (and shouldn’t be) regular white sugar.
My sweetener of choice for this cranberry orange relish is honey. The orange does add some sweetness, and I only use a couple of tablespoons of honey, but if you prefer a sweeter relish, I would recommend adding a couple of drops (or 1/4 tsp) of Stevia.
Cranberry Orange Relish
- 4 C fresh cranberries
- 1 orange
- 1/4 C water
- 2 T raw honey
- Place all ingredients except orange in medium saucepan on medium heat
- Zest orange then cut it in half and cut out the sections. Add zest and orange sections to pan, then squeeze the remaining juice into the pan as well
- Continue to cook over medium heat until cranberries are soft.
- Cool completely and serve
- This can be made several days in advance to lighten your holiday load.
- Substitute the orange for raspberries and you have a delicious cran-raspberry relish instead
This delish recipe is found on page 31 of my recently published cookbook, Healthy Holidays with the Unconventional Foodie. It is one of 52 amazing, full-color recipes that you are sure to LOVE! You can pick up the book HERE.
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