By the Gracious Vegan
This delicious relish is a nice alternative to home-cooked cranberry sauce, and certainly superior to store-bought canned cranberry sauce. The citrus gives it a wonderful sharpness, and the walnuts brings further complexity. This goes well with mellow Thanksgiving mains and sides, offering a tang that sets everything off for the better. The color is gorgeous, too, and breaks up the monotony of browns and whites on the Thanksgiving table.
Makes about 3.5 cups
Combine the following ingredients in the food processor, then refrigerate for at least a few hours.
12 ounces fresh cranberries
1 fresh clementine, tangerine, or mandarin orange, cut into a few pieces, with peel
1/2 cup sugar or 1 cup dates (pitted and halved)
1/3 cup walnuts
Keeps for about a week in the refrigerator.
Timing: 10 minutes or less
Nutrition: whole-food unprocessed if you use dates instead of sugar, WFPBNO