We're getting close to the holidays which can mean you will be faced with some terribly tempting and very unhealthy dishes on that dining room table during any number of gatherings. What's a poor PCPer to do?!?
E's at it again with a new seasonal recipe to help turn that potentially disastrous meal into something that your non-PCP guests will want dish onto their plates! This is a fresh alternative that tackles the holiday stalwart: jellied cranberry in a can. (What do they put in that stuff and why is it in a can?!?)
CRANBERRY ORANGE RELISH
12 ounces fresh cranberries
1 medium orange1/2 cup agave nectar (to taste)
Slice an unpeeled orange into eighths and remove the seeds. Place the cranberries and orange slices in a food processor. Process until the mixture is evenly chopped—do not puree. Transfer into a bowl. (If you have a small food processor, you may need to do it in two or more batches.) Stir in the agave nectar to desired sweetness. (If you use a sweet orange, you'll probably want less agave nectar.) Store in the refrigerator or freezer.
One of my favorite variations is to use the relish as a topping for yogurt. It also goes great with bananas and grapes!
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