FRESH CRANBERRY ORANGE RELISH RECIPE
5 min Prep, 15 min Cook
Rather than make an ordinary sauce I pushed the boat a little by incorporating some orange and slivered almonds for a fruity and crunchy effect. The nuts are optional and have no negative bearing if omitted, so it’s your choice.
The ginger and cinnamon really enhances the cranberry flavour, making it even more irresistible. No refined sugars were used, only coconut nectar which is minimally processed with a low GI index which thankfully won’t cause a major inflammatory trigger or raise blood sugar levels.
So let’s get cracking with cooking this dish in less than 20 minutes.
Toss all of the ingredients into a sauce pan and bring to the boil.
Once boiled reduce heat to simmer for 15 minutes stirring occasionally to prevent sticking.
During simmering the cranberries will start to burst and the sauce thicken.
When 15 minutes have passed remove pan from heat, allow to cool and serve or store in the refrigerator.
Serving Size 583 g
|Amount Per Serving|
|Calories 793 cals||40%|
|% Daily Value*|
|Kilojoules 3348 kJ||40%|
|Fat 28.8 g||44%|
|Sodium 128.7 mg||6%|
|Carbohydrate 70.5 g||23%|
|Protein 21.7 g||43%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|