- Prep Time
1 cup frozen cranberries, divided
½-inch piece fresh ginger, chopped, divided
2 oranges or tangerines, peeled, segmented and cut into small triangles, divided
1 red apple (such as Gala, Pink Lady or Fuji), cored and finely chopped
¼ cup unsweetened dried cranberries
2 tbsp raw unsalted walnuts, chopped
¼ cup unsweetened coconut flakes, optional
1: In the bowl of a food processor, blend ½ cup frozen cranberries, 1 tbsp ginger and 1 orange until coarsely chopped.
2: In a large mixing bowl, combine remaining ½ cup frozen cranberries, remaining ginger, remaining orange and apple. Fold in processed cranberry-ginger mixture, dried cranberries, walnuts and, if desired, coconut. Refrigerate until needed.
Tip: Relish tastes best when refrigerated 1 day ahead of time.
Option: Our relish also works as a topping for poultry, ham, white fish or beef. It’s ideal in post-Thanksgiving sandwiches, or atop a bed of mixed greens or cooked whole grains such as brown rice, millet or quinoa.
For our Cranberry Orange Muffins recipe, go here.
- Serving Size: ½-cup
- Calories: 51
- Carbohydrate Content: 12 g
- Fat Content: 0.5 g
- Fiber Content: 2 g
- Protein Content: 0.5 g
- Sodium Content: 0.5 mg
- Sugar Content: 9 g