Fresh cranberry orange relish recipe – Christmas wouldn’t be the same with a moderate serving of this fruit infused relish.
Happy new year everyone! I hope 2015 is a positive and prosperous new year for you all. I wanted to submit a 2014 recap post but became waylaid with other things and subsequently cancelled my initial plans. Well now I’m back with my first post for the new year and it’s a fresh cranberry orange relish recipe.
At the moment Cranberries are abundant in the UK, I’m talking about everywhere in sight and what’s even better is there affordability from the supermarket. Last month I was on a cranberry frenzy I brought basket loads during my weekly visit to the grocery store and did plenty of experimenting too.
The picture above is reminiscent of what I got up over the festive season.
Although, I partook in a traditional Caribbean Christmas with my family and wasn’t on cooking duty. It’s always nice to be released from the kitchen because I feel like I live in there, just need to move in my bathroom and it’s a rap.
Rather than make an ordinary sauce I pushed the boat a little by incorporating some orange and slivered almonds for a fruity and crunchy effect. The nuts are optional and have no negative bearing if omitted, so it’s your choice.
The ginger and cinnamon really enhances the cranberry flavour, making it even more irresistible. No refined sugars were used, only coconut nectar which is minimally processed with a low GI index which thankfully won’t cause a major inflammatory trigger or raise blood sugar levels.
So let’s get cracking with cooking this dish in less than 20 minutes.Print
Fresh cranberry orange relish recipe
Vegan, gluten free, paleo, vegetarian
- Prep Time: 3 mins
- Cook Time: 15 mins
- Total Time: 18 mins
- Category: Appetiser
- 1 1/2 cup of fresh cranberries
- 1/2 a cup of coconut nectar
- The zest of 1 orange
- 1/2 the juice of a fresh orange
- 1 tsp of fresh ginger
- 1tsp of cinnamon
- 3 tbsp of slivered almonds or walnuts (optional)
- Toss all of the ingredients into a sauce pan and bring to the boil.
- Once boiled reduce heat to simmer for 15 minutes stirring occasionally to prevent sticking.
- During simmering the cranberries will start to burst and the sauce thicken.
- When 15 minutes have passed remove pan from heat, allow to cool and serve or store in the refrigerator.