My raw version of a classic Thanksgiving condiment tames the pucker sourness of fresh cranberries and orange peel with just the right amount of maple syrup and raw, crunchy pecans. It’s great as a side dish with the traditional fixings.
Makes 2 cups
Place the cranberries and the orange in a blender or food processor, then add the pecans, maple syrup, and ginger. Pulse on low speed until the relish looks grainy but is not completely smooth, 20 to 25 pulses. The relish will keep, stored in an airtight container in the refrigerator, for 4 to 5 days.
Tip Did You Know?
Out of all berries, only blueberries have more antioxidants than cranberries, which are packed with vitamin C, too.