Ditch the jiggly can and make a fresher, brighter cold weather side dish where you control the sweetness
Course Side Dish
Prep Time 15 minutesminutes
Total Time 2 daysdays
Servings 5people
Calories 182kcal
Author Rachel Ballard
Ingredients
12ouncesfresh cranberries washed, dried and picked over for twigs or shriveled berries
1 mediumnavel orangeorganic is best; stem removed if present, quartered with skin on
2/3cupraw honeyas light in color as you can find; see note 1
Instructions
Using a food processor, chop the cranberries to a rough consistency. If you want yours very finely pureed, blend as long as you like.
Transfer cranberries to a bowl and add the orange, rind and all. Pulse three or four times until the orange is about the same size as the cranberries.
Mix the cranberries and oranges together in a medium bowl and add the honey or sweetener of your choice. Stir well and if serving soon, you can leave the mixture out at room temperature for a couple of hours.
If you are serving later, refrigerate until ready to serve. The relish will be good for up to a week in an airtight container.
Notes
Note 1: 2/3 cup honey was plenty of sweetness for us but we rarely eat sugar anymore, and everyone is different. If it's too tart for you, add more sweetener of choice until you're happy with it. See post for sweetener substitution ideas, but maple syrup, maple sugar, date sugar or regular granulated sugar will all work here.