How about a big bowl of anti-oxidants and anti-inflammatories? Sounds tasty right? Well in this case it is. This is my favorite recipe for cranberry relish, but then again I like just about anything cranberry. I adapted this recipe right from the bag of Ocean Spray whole cranberries over 18 years ago and it just gets better with every passing year.
Cranberries are a great anti-oxidant fruit and ginger is a known anti-inflammatory. It also aids in digestion so this is a perfect, fresh, bright side to a heavy Thanksgiving meal. This year, I am adding some pomegranate seeds for an extra punch of anti-oxidants. There is no cooking involved, but you do need a food processor as a blender won’t work.
Fresh Cranberry Relish
1 (7 oz) package of organic cranberries
1/4 cup sugar
2 Tbsp. fresh mint
1 inch of fresh ginger root, peeled
1 small orange
1/8 cup fresh pomegrante seeds
Place the cranberries, sugar, mint and ginger into the work bowl of a food processor. Pulse a few times until the cranberries break up. Add about a Tbsp. of zest from the orange and the juice of half of the orange, or more to taste. Remove from bowl and fold in pomegrante seeds. Adjust flavors to your liking. You can easily make this a few days ahead and keep refrigerated.