Wow, I didn’t have much to say back then, did I? I think I was just in a hurry, all -consumed with trying to rebuild our house, and taking food photos with no experience and terrible lighting. If there’s one way to describe that rental house we were in, “natural lighting” would be the complete opposite.
Just in time for Thanksgiving planning, here’ s a bright photo of this delicious cranberry orange relish. It’s so easy, and is good on pretty much anything. If you wanted to sub coconut sugar or maple sugar instead of a liquid sweetener, you could definitely do that as well!
However you choose to sweeten this, make it for your Thanksgiving. You’ll have the whole table asking for more!
…and in keeping with tradition, since I’ve included all of my previous terrible food photos in the other “facelifts” I’ve done, here’s the old image for this one:
My mom has been making this cranberry orange relish at Thanksgiving and Christmas for as long as I can remember. Her version contains refined white sugar, but I’ve made it paleo-friendly!
It’s bright and citrusy, and you can adjust the sweetness to your liking. I like mine a bit tart. It’s best after sitting in the fridge for a day, after the flavors have had time to blend. It’ll keep in the fridge for a couple of weeks thanks to the citric acid, but you can also freeze for later!
I love simple, flavorful things like this to liven up a meal. Eating healthy doesn’t have to be boring! Try it on a paleo biscuit for breakfast, a salad for lunch, or with a pork chop for dinner. We love to make Thanksgiving leftover salads, and this relish can transform a boring salad topped with turkey into something magical. Your taste buds will thank you!
Cranberry Orange Relish
- 12 oz bag of fresh cranberries
- 1 large orange
- 3 Tbsp honey or maple syrup
- Leave the orange rind on and chop the orange into large pieces. Combine cranberries, orange pieces and honey or maple syrup in food processor and pulse until it becomes relish consistency. Taste and add additional sweetener if desired, 1 Tbsp at a time. Store in the fridge for up to two weeks or freeze for up to a year.