I like cranberry sauce and my mom has always made a cranberry orange loaf. I didn’t like it growing up but I really enjoy those flavors together. This is so easy, quick and makes great left overs. I add it to everything for a little something extra after Thanksgiving.

Adapted from The New York Times

Ingredients:

  • 1 navel orange, unpeeled, scrubbed, and cut into chunks (remove seeds if necessary)
  • 1 12-ounce bag of fresh cranberries (about 3 cups), rinsed and drained
  • 1/4 cup liquid allulose
  • 2 tablespoons honey*(Adjust sweetness to taste)*
  • 1/4 cup walnuts, chopped*(Optional: Toast lightly for added flavor)*

Instructions:

  1. Combine all ingredients in a food processor: Add the orange chunks, cranberries, liquid allulose, honey, and walnuts to the food processor. Pulse until the mixture is finely chopped but not puréed. Be careful not to over-process; the relish should have a slightly chunky texture.
  2. Taste and adjust: Taste the mixture and adjust sweetness, adding more allulose or honey if needed. Pulse briefly to mix if you make adjustments.
  3. Chill and serve: Transfer the relish to a bowl, cover, and refrigerate for at least 2 hours or overnight to allow the flavors to meld. Serve chilled or at room temperature.

Notes:

  • If you prefer a more complex nutty flavor, try using toasted hazelnuts or sliced almonds instead of walnuts.
  • Add a pinch of cinnamon or grated ginger for a warming spice kick.

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