Ingredients

• 12 ounces fresh cranberries

• 1 apple cored and cut into quarters

• 1/2 orange seeds removed and end trimmed off

• 1 cup granulated sugar

• fresh cranberries and orange zest for garnish optional

Optional:

• Pear: Substitute pear for the apple.

• Pineapple: Add drained, crushed pineapple to the relish.

• Nuts: Add finely chopped pecans or walnuts to the relish.

• Spice: Add a pinch of cinnamon.

• Also great to scoop and eat w/homemade cinnamon chips

Preparation:

1. Place the cranberries in a food processor and pulse until coarsely chopped. Transfer the cranberries to a bowl.

2. Add the apple to the food processor and pulse until finely chopped. Add the apple to the bowl with the cranberries.

3. Add the orange to the food processor and pulse until finely chopped. Add the orange to the bowl with the cranberries and apples.

4. Add the sugar to the bowl and stir to combine. Cover the bowl and refrigerate for at least one hour or up to 3 days. 

Ingredients:

• 12 ounces cranberries

• ½ cup water

• ¼ cup + 3 tablespoons pure maple syrup

• ¼ cup fresh orange juice

• ½ teaspoon grated nutmeg

• ¼ teaspoon ground cinnamon

• 2 cinnamon sticks

Instructions

1. In a medium saucepan, stir together the cranberries, water, maple syrup, orange juice, nutmeg and cinnamon. Stir in the cinnamon sticks.

2. Bring to a boil over medium-high heat, then reduce the heat to medium. Cook until the cranberries have burst, stirring frequently, 10 to 15 minutes.

3. Remove and discard the cinnamon sticks. Transfer the sauce to a bowl and cool completely. Refrigerate, covered, until ready to serve. Bring to room temperature to serve.

PRO TIP: As the cranberries soften, I use the back of a wooden spoon to gently smush the cranberries against the side of the saucepan. They will burst on their own, but this moves the process along a bit faster. Only do this with the cranberries that have softened.