Cranberry Pineapple Date Relish

Cranberry pineapple date relish wonderful and slightly tart raw vegan relish that goes with almost any meal, but it is especially nice for Thanksgiving, and it takes only about 15 minutes to prepare. This recipe will serve 6-8 people. And if there are any leftovers, they can be stored in a covered container in the refrigerator for a few days.

Cranberry Pineapple Date Relish

Cranberry Pineapple Date Relish


1 – 12-oz bag of Cranberries, fresh or frozen
1 Pineapple, small, or 1/2 large
8 Dates, pitted, as a sweetener
OR 1/8 tsp. Stevia Extract (powder) as a sweetener

Cooking Utensils:

Food Processor
Knives, Inexpensive Utility
Measuring Spoons

Cranberry Pineapple Date Relish Preparation:

Wash and clean the pineapple. Cut off the leaf a stem ends. Cut the pineapple in half lengthwise. It you are using a large pineapple you may want to store one half in a tightly closed container in the refrigerator to eat later. Cut the half pineapple pieces into slices and remove the outer rind. Place the pineapple pieces in the bottom of the blender or food processor container.

Wash the fresh Cranberries in a colander. Place the dates or stevia and the cranberries in the container of the blender or food processor with the pineapple pieces and chop into small pieces. Do not mash or puree.

Taste the mixture for flavor and sweetness, and adjust to your personal taste. Be careful not to overdue either, for both sweetness and flavor improve over time.

Place in a tightly closed container and store in the refrigerator. It is best to prepare this cranberry pineapple date relish the day before serving to enhance the flavor and color.

The advantage to this raw vegan relish is that no refined sugars or preservatives are needed.

Serve and Enjoy!

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