Prep Time: 15 minutes | Cook Time: 0 | Serves: 4-6
I love a good fresh cranberry relish, more tart & slightly sour than sweet with warming spices and a bit of crunch. A small spoon of
cranberry relish is the perfect topper for roasted sweet potato slices or on top of smear of goat cheese on baguette. Of course don’t forget this bright and flavorful condiment to serve with roasted chicken or turkey.
Ingredients
- 1 cup Cranberries, fresh, washed
- 1/2 Cup Apricots, dry, pitted, chopped into pieces
- 1 each Navel orange
- 2 Tablespoons Maple syrup
- 1 Teaspoon orange zest
- 1/2 teaspoon cinnamon, ground
- 1/4 teaspoon cardamon ground
- 1/2 cup walnuts, toasted and chopped
Method
- Process cranberries and chopped apricots in the bowl of food processor until chunky, pulse several times.
- Zest orange and measure out 1 teaspoon, place in bowl of food processor .
- Peel and section orange, remove seeds and make sure all of the white pith is removed. Add orange sections, to bowl of food processor. Pulse a few times to incorporate orange into cranberry mix.
- Remove cranberry orange mixture from food processor and place in clean bowl.
- Add maple syrup, cinnamon, cardamon and toasted walnuts to bowl and stir to combine.
- Taste relish and add extra sweetener if desired.
- Cover bowl and refrigerate to chill until ready to serve.
- Serve relish in pretty bowl and garnish with orange sections.