Raw Cranberry RelishPosted December 5, 2016
My mom brought this recipe with her from Pennsylvania. In Manitoba, she stopped making it for years. It was about 10 years ago that I tasted this yummy sauce again when we celebrated the American Thanksgiving with our US relatives. If you are looking for an alternative to the store bought cranberry sauce, this is our all-time favorite. Steve likes this so much, he can eat it by the spoonful.
1 package of organic cranberries (thaw if frozen)
1 organic navel orange
2 large or 3 medium tart organic apples
1/2 to 1 cup of honey
Grate the orange peel on a coarse grater.
Peel the orange and cut into small chunks.
Wash and drain the cranberries, removing any stems.
Chop the cranberries very coarsely by hand or in a food processor.
Combine the grated orange peel, cubed orange, cranberries and honey.
Wash and core (do not peel) the apples.
Grate the apples and toss lightly with the cranberry mixture.
Refrigerate several hours until well chilled.
Can be prepared several days ahead of time.
Note: I’ve added in the “organic” suggestion. Back in the 1930’s when my grandmother was making this, all her produce fell into the organic category. I also choose to sweeten it with honey rather than refined sugar.