Fresh cranberries, along with spring and summer berries are some of the most nutrient dense seasonal foods on the planet. So like strawberries and blueberries they only hit our grocery stores one time of the year. You have to make the most of them. As with all berries, cranberries are rich in vitamins C and E, manganese and dietary fiber, but also have a long list of more than two dozen phytonutrients that make cranberries amazing. Eating cranberries raw are the way to get the maximum benefit of those antioxidant, anti-inflammatory, anti-bacterial compounds.
For more health information about cranberries, click here.
Southern Cranberry Relish
Makes 8 servings
Ingredients:
- 1 navel orange with peel on
- 1 (12 oz) package of fresh cranberries
- 1/2 to 1 cup granulated sugar to taste
Instructions:
- Wash and dry the orange and trim off the outer edges of the root ends. Leaving the skin on, cut into 8 slices.
- Add the orange, cranberries and sugar to a food processor and process until there are no large pieces of orange peel.
- Let the relish rest in the refrigerator for at least 2 to 4 hours before serving or overnight. It gets better the longer it sits.
- Can be made ahead and stored in the refrigerator for 2 to 3 weeks or frozen for 2 to 3 months.
- Use as an accompaniment for dressing, with turkey or pork or other meats, on sandwiches, in yogurt, on pancakes and waffles, etc.
*Adapted from allrecipes.com
