Looking for a last minute recipe to boost your Thanksgiving meal into an epicurean orbit? Originally printed in the November 2007 Co-op News, Cathy’s raw cranberry relish is so darn delicious, you can wrap it up and give it as a gift. If you can bare to part with it, that is.
Better to double the recipe . . . just in case.
Cathy’s Cranberry Fruit Relish
Makes about 3 ½ cups
Note from Cathy: I use all organic ingredients and do not peel the fruit.
1 pound cranberries
1 navel orange, unpeeled and chopped in small pieces
1 firm red delicious or gala apple, chopped into small pieces
1 firm pear, chopped into small pieces
½ - 2/3 cups of dates, pitted and chopped
½ - 1 cup walnuts, shelled and chopped
1 – 1 ½ cups xylitol (available in the Supplements Dept.)
1. Wash and chop or cut cranberries into quarters
2. Mix cranberries with chopped fruit and nuts
3. Add xylitol, if it’s not sweet enough for your taste, add more
4. Mix and chill