Do you prefer cranberry sauce or relish? Cooked or uncooked? I personally love raw relish. I’ve never been a big fan of gelatinized cranberries from a can in fact I didn’t know they came in a can for a long time because we grew up eating homemade relish all winter long. I remember going to a family reunion when I was younger and someone asked me if I wanted cranberry sauce. I said yes of course and they cut me a slice of the deep red jiggly stuff. I was very confused that day. It tasted very much the same but I remember saying to myself this is not the cranberry sauce I’m used to.
This recipe is inspired by what I grew up on. It’s been not only a holiday tradition but we continue to eat it all winter long. We add slices of orange and pineapple, pecans too, then we zest both a lime and an orange. Finally, we add just enough honey and agave to make it nice and sweet. Letting it refrigerate overnight is the most important step because you want all the flavors to come out from the zests and it usually takes a little bit to get sweet. The longer it sits the sweeter it becomes. If you want to add more liquid sweetener go right ahead!
One 12 ounce bag of fresh cranberries
¼ cup honey
¼ cup agave nectar
Zest of one orange
Zest of one lime
½ cup orange supremed
½ cup chopped pineapple
¼ cup pecans
Chop your cranberries with a food processor until they’re small and minced. Fold in the orange, pineapple, pecans, and zest. Mix in the agave and honey until combined and refrigerate overnight. (Add more sweetener if needed)