Fruity Cranberry Relish

Cranberry relish is such a holiday tradition that it’d hardly be Christmas without it. This relish is almost more like a fruit salad than strictly a relish. It’s wonderful to spread on crackers or to accompany your mashed potatoes and stuffing.

This recipe was adapted from Colleen Patrick-Goudreau’s recipe in The Vegan Table.

Here’s what you need:

• 1 cup water
• 1/3 cup Sucanat
• 1/4 cup fresh squeezed orange juice
• 1 package (12 oz) fresh cranberries
• 1 apple, peeled and diced
• 1 pear, peeled and diced
• 1 cup chopped dried mixed fruit
• 1 cup chopped pecans
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

1. In a medium saucepan combine the water and Sucanat and boil until it dissolves. Reduce to a simmer and add orange juice, cranberries, apple, pear, dried fruit, pecans, salt cinnamon and nutmeg.
2. Cover and simmer for 30 minutes, stir occasionally, until cranberries burst.
3. Remove from heat and allow to cool to room temperature.

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