Karen’s Cranberry Relish

I’ll be bringing Fruit & Nuts and Sweet Potatoes, Pumpkin Cheesecake Pie and this Cranberry Relish to Thanksgiving dinner.  This recipe is from my mom’s friend Karen…growing up we spent may Thanksgiving and Christmas dinners with her family, and this was always part of the menu.  Thanksgiving isn’t quite the same without this side dish; thankfully it is super quick and easy to make!


Karen’s Cranberry Relish

Chop in food processor, each separately, then mix:

1 bag (3-4 cups) cranberries — they chop really well mostly frozen!

1 apple — I like a crisp apple (Braeburn or Gala), don’t bother to peel it.

1 orange — peel it first

1/4 cup walnut pieces

1/2 – 3/4 cup sugar (or Gentle Sweet for THM)

That’s it…chop, dump,mix!  Five real food ingredients.  Make this ahead…it gets better after a day in the fridge!

I stock up in cranberries during the holidays and put them in the freezer for other times of year…this Cranberry Relish would make a yummy and refreshing side dish for a supper BBQ.  And I always like to have some on hand for Chocolate Cranberry Oat Bars (or muffins)…one of my “go-to” dishes in my capsule menu!

As with the Fruit & Nuts & Sweet Potatoes, this cannot be a “stand-alone” THM recipe.  There isn’t enough protein, so make sure to eat it as a side dish with a meal or add something with protein if eating it for a snack.  I’m also not sure what category to put this in…is it an E or a FP?  You can probably consider it a FP if only eating a couple spoonfuls with Thanksgiving dinner since it is mostly cranberries!  But, as I’ve said, I don’t worry about it for a holiday meal…it is real food and sugar free…good enough for me!

Be JOYful by being thankful!

Happy Thanksgiving!

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