I find canned cranberry sauce disgusting. I mean, look at it. It’s a gelatinous red jelly blob that emerges from a can with a “sloooop … pah!” sound. This year, try setting that crap aside and making your own fresh, tart cranberry relish. Noms.
- 2 cups fresh cranberries
- 1 sweet apple, such as Pink Lady, peeled, cored, and chopped
- Finely grated zest of 1 orange (2 teaspoons)
- 1 orange, peel and pith removed, chopped
- 2 tablespoons raw honey
- Pinch coarse salt
Pulse ingredients in a food processor until combined but still chunky.
Thank you, Whole Living magazine.