{"id":2809,"date":"2022-11-21T14:16:51","date_gmt":"2022-11-21T19:16:51","guid":{"rendered":"http:\/\/www.agooddish.com\/?p=2809"},"modified":"2022-11-22T19:28:34","modified_gmt":"2022-11-23T00:28:34","slug":"fresh-cranberry-sauce-and-cranberry-relish-are-a-breeze-to-make-but-hurry-while-cranberries-are-in-season","status":"publish","type":"post","link":"http:\/\/www.agooddish.com\/?p=2809","title":{"rendered":"Fresh Cranberry Sauce And Cranberry Relish Are A Breeze To Make But Hurry While Cranberries Are In Season"},"content":{"rendered":"
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Cranberry relish and cranberry sauce<\/span>
Porcelain serving dish and spoons<\/span>
by Ingrid Bathe<\/a><\/span><\/figcaption><\/figure>\n

Cranberries<\/a> are a traditional part of a Thanksgiving meal but we eat them all year. I make the usual cooked cranberry sauce<\/a> and a cranberry relish<\/a>(uncooked sauce is called relish). I learned to make the uncooked version from my grandmother(1 bag of raw cranberries, 1 whole orange and 1 cup of sugar). She must have found it in her local Michigan newspaper; it turns out to be a widely circulated recipe. The only problem I\u2019ve found is that most cranberry sauce recipes, like hers, are loaded with sugar.<\/span>\u00a0<\/span><\/p>\n

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Buy fresh cranberries now in season<\/span>
and keep some in your freezer<\/span><\/figcaption><\/figure>\n

This year I was determined to find a healthier option so I tried my new favorite sweetener–dates<\/a>. For the cooked sauce, I simmered chopped dates in apple juice(orange works, too) and added chopped, peeled oranges and raw cranberries with a pinch of cinnamon. It gelled just fine without the sugar and tasted delicious. For the relish(or raw sauce), I simply put pitted dates, a whole de-seeded orange(I used organic because I was using the peel) and raw cranberries in the food processor(high speed blender will work) and pulsed until I had the not quite smooth consistency that I wanted. Worked like a charm!<\/span><\/p>\n

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Chopped dates are a whole food,<\/span>
adding nutrients and fiber while<\/span>
sweetening<\/span><\/figcaption><\/figure>\n
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Chopped oranges add a layer<\/span>
of texture and flavor<\/span><\/figcaption><\/figure>\n

Cooked sauce and raw relish keep quite a long time in the fridge and are delicious in sandwiches, with cooked poultry and meats of all kinds and with cheese. A splash of sherry or Port wine is tasty in the sauce and I think you could embellish easily with raisins, pineapple or persimmon and spices to make a chutney. Both recipes are a breeze to make so prepare multiple batches, give some to friends and stash some away to brighten a dark winter night.\u00a0<\/span><\/span><\/p>\n

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Cranberries cooking with<\/span>
dates, juice and oranges<\/span><\/figcaption><\/figure>\n
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Cooked cranberry sauce<\/span><\/figcaption><\/figure>\n

COOKED CRANBERRY SAUCE\u00a0<\/span><\/span><\/p>\n