EGG-FREE, NIGHTSHADE-FREE, VEGETARIAN
Cranberry-apple relish has been a part of our Thanksgiving tradition for years. It’s a well-received alternative to the jellied sauces that typically come in a can, and can also serve as a sweet and tangy side dish to fall-inspired meals.
Makes 8 servings (¼ cup per serving)
Prep time: 10 minutes, plus 1 hour chilling time
Cooking time: none
2 large sweet apples, such as Pink Lady or Fuji, peeled, cored, and coarsely chopped
1 celery stalk, cut into 1-inch slices
1 cup fresh cranberries (see tip)
3 Medjool dates, pitted and coarsely chopped
¼ cup raw walnuts
2 tablespoons raw honey
¼ teaspoon ground cinnamon
⅛ teaspoon ground ginger
1. Place the apples and celery in a food processor and pulse until coarsely chopped. Add the remaining ingredients and pulse until finely chopped, stopping before the mixture becomes too mushy.
2. Transfer to a bowl, cover, and refrigerator for at least 1 hour before serving. Store in the refrigerator for up to 5 days.
Noelle’s tip: If you can’t find fresh cranberries, use whole frozen cranberries. Simply thaw them, rinse, and drain before using.