The Forager's Path - School of Botanical Studies

Cranberry Relish Recipe

November is the time of year when fresh cranberries are readily available.  This fruit, native to North America, is a member of the Heath family which connects it to our local Manzanita along with Uva Ursi and blueberry. It is also very high in antioxidants, specifically flavonoids, which makes this especially good for the Cardiovascular System.

The following recipe is a healthier and more flavorful version of the canned jelly often served this time of year.
All portions are approximate – creative substitutions are encouraged.

*One bag of fresh cranberries
*One organic orange with the peel still on. Orange juice can be used if desired.
*One small handful of pecans or walnuts
*One apple of your choice. No Delicious apples allowed!
*A blend of spice powders: ginger, clove, cinnamon, cardamom
*Sweeten to taste with sweetener of choice

What to Do
*Grind whole orange in blender (minus the seeds). Add a bit of OJ as needed to allow the blending and get the desired consistency in the final product.
*Add fresh cranberries and blend together
*Chop nuts with a large butcher knife, set aside
*Core and cube apple, set aside
*Add all the above ingredients to a large bowl and gently stir together.
*Season with spices as desired
*Sweeten to taste

This is a completely different food from the jellied cranberries so common this time of year. The fresh berries and spices are all high in antioxidants. The nuts and apple cubes give the dish a nice crunch and texture. The tartness of the berries combined with a bit of sweetener create a balanced taste.

We enjoy this dish so much that we freeze several bags of fresh cranberries in the fall  and prepare them throughout the year.


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