Let the Side Dish Take Center Stage this Holiday Season

Yeah, sure…Thanksgiving was a week ago. But that’s no reason to take¬†the seasonal eats out of rotation. Not yet, anyway.

And definitely not before you’ve tried my Cranberry, Orange & Pecan Chutney. This recipe is vegan, refined sugar-free and contains natural ingredients. With a tart and tangy flavor, full-bodied texture and festive color combo, this crowd-pleasing side dish will make your holiday celebrations both merry and bright.

Plus, cranberries are extremely nutrient-dense¬†(we’re talking antioxidants, fiber and Vitamin C!). So…there’s that.

Cranberry Relish recipe

Ingredients:

12-oz. Cranberries (fresh)

1 c. Orange Juice (freshly squeezed)

1/2 c. Raw Pecans (chopped)

2 tbsp. Orange Zest

1/2 tbsp. Liquid Stevia

1/4 tsp. Black Pepper

Preparation:

  1. Pre-heat a large stockpot on a high stovetop setting, pour in the Cranberries and Orange Juice, then bring to a boil.
  2. Reduce the heat to low and allow this mixture to simmer until the Cranberry skins start popping.
  3. Add the Liquid Stevia, then gently stir the mixture with a wooden spoon, while it continues to simmer.
  4. Remove the mixture from heat until it cools to room temperature.
  5. Strain the Cranberries in a colander and reserve the Orange Juice.
  6. Pulverize the Cranberries to a chunky consistency with a potato masher, then stir in the Orange Zest and Black Pepper.
  7. Pour the reserved Orange Juice into this mixture, stir to combine,       and refrigerate until cold.
  8. Sprinkle the chopped Pecans on top right before serving to add             a little extra crunch.

Cranberry Relish close-up

Cue. All. The. Drools.