This month’s Recipe Redux challenge invites members to take a vintage side dish recipe and remake it in a healthier way. It could be an old family favorite or a recipe from an old cookbook or recipe card. Looking for inspiration, I flipped through a collection of family recipes that my husband’s aunt put together several years ago. The collection includes recipes from his grandmother, great aunts, and other relatives. I landed on a recipe for “Aunt Flo’s Cranberry Relish,” and I knew this was the one.
My daughter and I both love cranberry sauce, so I like to make a fresh batch for Thanksgiving every year. She’s happy with the jellied sauce that comes out of a can, but I like to make the real thing. The recipe I’ve made in the past calls for a cup of sugar, and I wanted to come up with something better than that this year. Enter Aunt Flo. Her recipe called for oranges and crushed pineapple in addition to a cup of sugar, but I figured the oranges and pineapple would sweeten things enough that I would only need a little maple syrup to even out the recipe. The result is delicious, and I love that I didn’t need to cook this at all. A food processor and 10 minutes are all you need to put together this flavorful cranberry relish.
Cranberry Relish (Refined Sugar-Free)
$.33 per serving
- 12 oz cranberries
- 2 oranges peeled and seeded
- 1 cup crushed pineapple
- 1/3 cup maple syrup
In a food processor, chop the cranberries and oranges. Don’t chop them so much that they become pureed.
Place the crushed pineapple in a mixing bowl and add the cranberries and oranges. Add the maple syrup and mix everything together.
If the relish seems watery, strain the excess juice with a fine-mesh strainer.
Refrigerate for at least 2 hours before serving. Serve cold or at room temperature.
Cranberry Relish Price Breakdown
This recipe costs $5.35 to make, or $.33 per quarter-cup serving. Cranberry Relish is a wonderful raw food addition to your Thanksgiving table.