I picked up a couple bags of cranberries last week to make scones. After one batch of failed scones, I used the second bag to make a cranberry relish instead. I’ll take a second stab at the scones sometime soon, but the relish was so good I wanted to tell you about it in time for the holidays.
If you’re not a big cranberry person, or just don’t get around to eating them that often, here are a few reasons you might want to consider eating this fruit:
- Anti-inflammatory: helps ease aches and pains – from stuffy noses to creaky knees.
- Antioxidant: helps keep you skin looking beautiful and insides feeling great, you gorgeous thing, you!
- Anti-cancer: cranberries contain five amazing phytonutrients that are most potent in the skin (not the juice). Just another reason this recipe is an ace!
This recipe has very little added honey, so the tartness of the cranberries really comes out. Agave nectar can also be substituted if you don’t have honey on hand, or if you would like to make the recipe vegan.
Wash and rinse your cranberries well. Cranberries have a high water content, so you don’t need to add much before reducing the fruit down to the relish.
After the berries come start coming to a boil, they’ll get soft very quickly and begin to pop. Continue stirring vigorously and pressing on the berries gently to break them down somewhat.
After the berries mixture reduces down somewhat, add the honey and continue stirring. This is what the mixture will look like after a few minutes of stirring. After it reaches a jam-like consistency, remove from heat and add lemon zest.
2 c. fresh cranberries (preferably organic)
1/4 c. water
2 tbsp. honey
1 tsp fresh lemon zest
1. Add cranberries and water to a saucepan. Bring to a boil, stirring vigorously.
2. Add honey and continue to stir, gently pressing on the berries.
3. After mixture reaches a jam-like consistency, remove from heat.
4. Add lemon zest, cool and enjoy.
My daughter ate this cranberry relish by the spoonful on its own. The next morning I added it to plain yogurt to give it a sweet and tangy kick. It never made it to a turkey, but I’m sure it will later this month.