I had never tried cranberries raw before, but my Auntie B told me about her raw cranberry sauce recipe and I decided to embellish it and try my own version. It turned out tangy and so refreshing and especially healthy, so it will be a keeper for me during fresh cranberry season in the future.
Some raw cranberry sauce recipes call for a raw orange, peel, pith and all. At first, I tried using the entire orange and found it too bitter. So, in my recipe I supremed the orange segments, added an apple, some honey and cinnamon and called it relish. Supreming is a technique that removes the membrane from the orange segments so just the fruit can be used and it turned out amazing.
THE TANGY REFRESHING INGREDIENTS
I was so fortunate this year when I went shopping for my fresh cranberries, I discovered some local cranberries from Cape Blanco Cranberries in Port Orford, Oregon. I hadn’t heard of them before and was surprised to see them in the store. Their slogan is “The World’s Best Cranberries!” and I found these beautiful cranberries to be the best I’ve ever had. So fresh and flavorful and flawless!
Begin preparing the relish by rinsing a 12-ounce package of raw cranberries in a colander, chopping an unpeeled medium-sized Fuji apple, or any kind you have on hand, into chunks, and zesting and supreming a large orange. Squeeze the juice from the orange into a blender or food processor and then add the cranberries.
Next, add the orange segments and zest, the apple chunks, some organic cane sugar, some good quality honey and some ground cinnamon to the processor. The Ninja blender and food processor is my favorite home kitchen blending, chopping appliance. It’s lightweight, powerful and BPA free.
Now pulse all the ingredients together, stopping to scrape down the sides of the processor often until everything is chopped, not pureed. Pour into a bowl and serve. It’s so fragrant and refreshing and can be used in a dozen different ways. With poultry, as a snack, for breakfast on toast, on yogurt or even on ice cream. I’ll post some suggestions in the near future.
Fresh raw cranberries have higher levels of the antioxidant phytochemicals as compared to the cooked or dried versions. They are also are a rich source of bioactive plant compounds. Cranberries are also a rich source of several vitamins and minerals, especially vitamin C, vitamin E and K1, as well as manganese and copper.
Tangy and Refreshing Raw Cranberry Relish
Prep Time: 15 Minutes Cook Time: No Cook Time Yield: 24 Servings
- 12 Ounces Fresh Cranberries, Raw
- 1 Large Orange (We’ll Use the Zest, Supremed Segments and Juice of the Orange)
- 1 Medium Apple, Chopped (I Used an Organic Fuji Apple)
- 1/2 Cup Organic Cane Sugar (Or Granulated Sugar)
- 1 Tablespoons Honey (Use Good Quality Honey and If Possible, Local Honey)
- 1 Teaspoon Ground Cinnamon (I Use Organic Ceylon Cinnamon)
- Begin by rinsing the raw cranberries in a colander.
- Chop an unpeeled medium-sized Fuji apple, or any kind you have on hand, into chunks.
- Zest and supreme a large orange to remove just the segments. Supreming is a technique that removes the membrane from the orange segments with a knife so just the fruit can be used.
- Squeeze the juice from the orange and add it to a blender or food processor.
- Add the cranberries to the processor.
- Add the orange segments and zest.
- Add the apple chunks.
- Add the organic cane sugar.
- Add the good quality honey.
- Add the ground cinnamon. My favorite is Organic Ceylon Cinnamon.
- Pulse all the ingredients together, stopping to scrape down the sides of the processor often until everything is chopped, not pureed.
- Pour into a bowl and serve and enjoy! The relish is so fragrant and refreshing and can be used in a dozen different ways.
- Depending on how you decide to use the relish, you may want to drain some of the juice from it.