Cranberry Orange Relish Recipe

The Holidays always remind me of my mother making her traditional Cranberry Orange Relish recipe. Like it was yesterday, I can see her clamping the metal meat grinder to the sideboard and feeding the raw oranges and cranberries through it, one at a time. As she cranked, out of the shoot like magic, poured the crimson and orange relish into the bowl below.

It was beautiful to look upon, but better than that it was the perfect gustatory complement to the turkey, potatoes and peas that attired the rest of our plates. Cranberry relish with orange is one of those traditional holiday and Thanksgiving recipes that you just can’t do without.

Cranberry Orange Relish is one of those few recipes that raw foodists can easily adapt to their whole food diets. Today, however it’s quicker and easier to make with a food processor than a hand crank meat grinder. Try it as a side dish with a nut loaf, butternut squash, and green salad with pears and pecans, for a beautiful vegan holiday menu. But of course, you don’t have to be a vegan to enjoy this delicious recipe, it goes with any diet.

Cranberry Relish With Orange

2 small apples (golden delicious or other sweet apple) chopped to make about 2 cups
2 cups fresh cranberries
2 small sweet organic oranges (organic for taste). Chopped with rind on to make about 2 cups
1 cup raisins

Layer the ingredients in food processor with the S blade. Pulse until you achieve the desired consistency for your cranberry relish preference. Taste and adjust the flavors to your liking. If it is too tart add a few more raisins or a small amount of honey.

Other variations include adding chopped pecans or walnuts just prior to serving. For additional holiday spice add 1 teaspoon cinnamon, ¼ teaspoon cloves and ½ teaspoon ginger.

This cranberry orange relish recipe will make 4-5 cups of relish to serve approximately 8-12 people.