When I was a child the one Thanksgiving dish I would never eat was the cranberry sauce. My mom was a great cook, but cranberry sauce was nother forte, along with most cooks in the 1960’s and 70’s. I have vivid memories of the canned cranberry sauce sitting in a fancy glass serving dish with the imprint from the can still visible. My mom just opened the can and dumped it into the dish. Let’s just say, I wasn’t a fan.
Cranberries are so healthy for women because they're rich in phytonutrients making them a powerful antioxidant. When eaten as a whole berry they have both anti-inflammatory and anti-cancer benefits. It's important to note that most of these benefits are lost when taking cranberry extracts and supplements.
I was oh so grateful when my mother-in-law, Chris, told me about her cranberry relish recipe many years ago! What a fresh, wonderful addition to our Thanksgiving dinner. I’ve been making it ever since and am happy to share it with you. It is simple to make and is a great dish to offer to bring to your Thanksgiving feast!
Recipe Courtesy of Chris West, Bradenton, FL
1 (16 oz.) package whole, raw cranberries, washed
½ medium orange, cut into 8 sections
Peel of ½ orange, grated
¾ cup granulated sugar
½ cup pecans, chopped (optional)
1. Combine half package of cranberries, half the orange sections and 1/3 cup sugar in food processor and pulse until chopped.
2. Add remaining cranberries, orange sections and sugar and chop until smooth.
3. Refrigerate at least 2 hours and up to 2 days to allow flavors to blend.
4 If adding pecans, add just before serving and stir to combine.
Makes about 2 ½ cups.
P.S. It also works great as a healthy spread (instead of mayonnaise) for leftover turkey sandwiches. I hope you enjoy it!