Cranberry Orange Relish

Cranberry orange relish is a quick and easy raw vegan recipe that makes a delightful and colorful treat for Thanksgiving or any other holiday or festive meal, and it takes only about 10 minutes to make. This recipe will make about 8 servings. Cranberries can also be washed and frozen and stored in tightly sealed freezer containers for use any time of the year, which is great to do when cranberries are on sale in the supermarket.

Cranberry Orange Relish

Cranberry Orange Relish

Cranberry Orange Relish Ingredients:

1 – 12-oz. pkg. Cranberries, whole, raw
3 Apples, large, any sweet variety.
1/4 tsp. Cinnamon. ground
1/8 tsp. Stevia Extract, powder

Cooking Utensils:

Food Processor
Knives, Inexpensive Utility
Measuring Spoons

Cranberry Orange Relish Preparation:

We begin by washing and cleaning the Cranberries in a colander and peeling the Oranges. Then we place all the ingredients in the container of a blender or food processor, cover the container, and chop into small pieces, or the consistency you desire.

We have found that it is best to taste the mixture for flavor and sweetness, and adjust to your personal taste. But, be careful not to overdue either, for both sweetness and flavor improve over time.

Place the cranberry orange relish in a tightly closed glass or plastic container and store in the refrigerator for 1 or 2 hours before serving to enhance the flavor and color.

Leftovers can be stored in the refrigerator in the same closed container for a few days.

Serve and Enjoy!

We also like to serve this relish as a topping on our banana cream, a non-dairy vegan “ice cream” substitute. And, it is also good as a filling for the seed cavity of a cooked acorn or butternut squash.

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