Cranberry sauce is a Thanksgiving tradition in most homes. If prepared
from scratch, cranberry sauce can be a nutrient-rich side dish. It's a good source of fiber and vitamin C, and cranberries contain phytonutrients, specifically proanthocyanidins (PACs) and anthocyanins, which provide antioxidant benefits and give cranberries
their bright red color.
Whole cranberries, in particular, offer an array of antioxidants, which boost brain, skin, and heart health. Cranberry juice is widely known to promote urinary tract health.
When planning a Thanksgiving dinner, many people focus on the turkey and stuffing and perhaps the vegetable and potatoes. When it comes to the cranberry sauce, they often default to simply opening a can. What the cook may not realize is that preparing a unique and delicious cranberry relish can be the highlight and most talked about dish of the Thanksgiving meal.
Why not start a new tradition this year, and treat your dinner guests to a fresher, more scrumptious and healthier version of cranberry sauce? Thanksgiving is peak season for cranberries and that means whole cranberries will be fresh and abundant.
Here is my favorite cranberry recipe that always gets rave reviews and certainly has everyone coming back for more. If you’re more into sweetness than spicy, you can leave out the horseradish. Personally, I find the horseradish gives the relish a nice zing.
- 12 oz fresh or frozen cranberries
- 1 medium organic apple, chopped
- 1 organic medium pear, chopped
- ½ cup of raw honey
- 1 Tbsp. of horseradish
- Chop cranberries very fine. A food processor may be used.
- Chop the apple and pear into ½ inch cubes.
- Combine all ingredients, and mix well.
Note: Since pears and apples are heavily sprayed with pesticides, make sure to select organic fruit. And when choosing a horseradish, choose pure horseradish, made with only salt and/or vinegar, as opposed to many commercial brands that contain harmful high fructose corn syrup. My preference is Gold’s brand horseradish. Enjoy!