“Jack up the raw” over the holidays…without giving up your favorite food or parties!

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After you make this recipe, I think you’ll wonder as I am right now, why on earth does anyone cook their cranberry sauce?

This relish is sweet, it’s tart, it’s festive, and just the perfect compliment to almost any kind of Thanksgiving meal you might serve up. My twenty-something kids both give it thumbs up: “You can put if over your turkey or mashed potatoes, or have it as part of a raw, healthy thanksgiving. That’s the beauty of it… it’ll work with anything!” 

They crack me up… sellin’ their mumma on one of her own recipes.

But I will say this: the entire recipe was entirely scarfed down by the three of us before I even began typing up this recipe and loading up the pics. When’s the last time you ate an entire bowl of cranberry sauce…without anything else on the side? On nom nom nom.

Tomorrow: A raw recipe for holiday stuffing!

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Recipe for: A Raw Recipe for Thanksgiving Cranberry Sauce 

• 1 cup fresh cranberries
• 1/2 cup fresh orange juice
• 1 apple, peeled and finely chopped
• 1-2 tablespoons cane sugar or raw honey
• a few shavings of finely chopped orange zest (optional)

Put the cranberries and the orange juice in the blender and blend until slightly broken down, but small pieces of cranberry are still visible (the liquid will be pink, and you don’t want to break the cranberries all the way down). Add to bowl with the remaining ingredients and stir well. Done.

We liked the relish on the sweeter side, so we used 2 tablespoons raw cane sugar. You might wish it less so. Gauge by your own preferences.

This will make about a 1-1/2 cups or so of relish. If you’re having company, I definitely recommend at least a double batch. This stuff is goooooood…! [/private]