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Recipe: Fresh Cranberry Relish with Orange Zest

There aren’t too many fall and winter fruits in the northeast and cranberries are my favorite winter berry (and the only).  My problem with most cranberry sauces (especially those at Thanksgiving feasts) is that they’re clumpy, jelly-like blobs with chunks of fruit that vaguely resemble cranberries.  I’m just generally not a fan of unrecognizable foods with strange consistencies.

Here’s a cranberry recipe that will look, feel, and taste like cranberries.  Their distinct, bright red color is what makes them great for fighting urinary tract infections and whole cranberries (vs. extract or juice) have been shown to have cardio-protective benefits.   This recipe isn’t just for turkey – it would be a delicious addition to yogurt, in a wrap, or warmed and spooned over pancakes.

I prefer my cranberry relish a little tart, but you can add a little extra sugar to taste.  Just remember, it’ll add more calories!

Fresh Cranberry Relish with Orange Zest

Makes about 2 cups (8 servings)

  • 1/3 cup dried cranberries
  • ½ cup brown sugar
  • 4 cups cranberries (fresh or frozen)
  • 1 orange, zested and juiced (to yield at least 1 tablespoon zest and 2-3 tablespoons juice)

Combine all the ingredients in a food processor and pulse until the cranberries are mostly chopped or until it has the desired consistency.

99 calories ∣ 1 calories from fat ∣ 0 g fat ∣ 0 g saturated fat ∣ 26 g carbs ∣ 3 g fiber ∣ 0 g protein ∣ Good source of vitamin C ∣ Manganese

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