Nov 13, 2014
Cheri’s Raw Cranberry Relish… just 3 ingredients!
I ADORE this stuff. So did the dozens of students and all the staff at a private, wilderness boarding school where I used to work. Located high in the remote mountains of New Mexico, the school was a dream come true for me and my son. Well, It was a dream come true, period. Those years are some of the most cherished of my life. We were a true team and learned how to operate as such. I was in charge of the kitchen for a while (of course!) and learned a lot about feeding a crowd as well as running a commercial kitchen.
This cranberry relish was created by the headmistress of the school, Cheri. Thank you, Cheri! I make this relish every year and I never tire of it. It’s insanely easy to make, too! So I thought I would share it with you today—just two weeks until we celebrate Thanksgiving here in the states. Still plenty of time to plan that menu!
What’s great about this recipe, besides being whole-food based and raw, is that you can tailor it to your own taste. Want a sweeter relish? Just increase the proportion of apples and oranges to cranberries. Just make sure that you use sweet apples (not Granny Smith) and sweet oranges, the sweeter the better to offset the sour cranberries. The relish stores well in the fridge—the acids in the oranges and cranberries keep the apples nice and fresh. I hope you’ll try this masterpiece to accompany your own holiday dinner this year!
- 1 12-oz. bag fresh cranberries
- 2 cups rough-chopped, cored apples (leave the skins on!)
- 2 cups rough-chopped, peeled oranges (make sure there are no seeds!)
- Pulse the cranberries in a food processor until finely chopped but not mushy (15- 20 pulses). Set aside in a separate bowl.
- Pulse the apples with the oranges, again in a food processor until chopped (about 10 pulses).
- Combine all ingredients and stir well.
- That’s it!